Eukaryotic Organisms in Artisanal Cheeses

The complex microbiota of ripened artisanal cheeses has been better revealed by studies in recent years. In addition to lactic acid bacteria, eukaryotic organisms also play an important role in cheese quality and safety. Therefore, the microbiota modulation during cheese ripening is essential to achieve the desired sensory characteristics. In this context, autochthonous filamentous fungi and yeasts stand out, originating from the raw material and the processing environment. Although less conventional, other eukaryotic organisms have been studied, such as mites, whose role in the metabiotic succession of extra-ripened cheeses has been revealed by studies in different parts of the world. Furthermore, cheeses with larvae have aroused the consumer’s curiosity; even though its production is not legalized for sanitary reasons, producers of this type of cheese reinforce the originality and typicality of the product. In this chapter, we discuss aspects related to the presence of different types of eukaryotic organisms and their role in the quality of artisanal cheeses.