This chapter discusses the two most important microbial activities in cheesemaking: acid production and flavor generation, as well as other potential benefits of growing beneficial biofilm. It then considers how biofilms influence the particular taste characteristics of some cheeses by describing the microbial ecology responsible for flavor development and environmental conditions that foster biofilm growth. We cover a few ways in which you can select for better biofilm formers, or to continue with the agricultural analogy—good starter cultures comprise this into this chapter. This chapter also covers biofilms cultivated for safety and gives a view of how barriers can be formed by the structure found in pathogenic biofilms. Proposed strategies for securing safety and quality during biofilm-assisted cheese manufacturing are elaborated in the sections. An analysis of challenges and opportunities in biofilm cultivation, pinpointing difficulties relative to consistency and scale have been highlighted in the chapter. In addition, this chapter investigates emerging biofilm-based cheese manufacturing innovations. Moreover, the last sections detail success stories of cheese brands employing biofilm processes, shining a light on their efforts and takeaways. This chapter ends with a perspective in which the key results are resumed and future research is suggested, highlighting how biofilms can be used for other dairy products.