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the initial ripening period, yeasts (primarily Debaryomyces hansenii for semi-soft cheeses and additionally Geotrichum candidum for soft cheeses) and coagulase-negative staphylococci (Staphylococcus equorum) are present [3, 21, 26]. Generally, D. hansenii\n and staphylococci on cheese surface are assumed to originate from the \ncheese brine, which often is not changed or pasteurised between salting \nof different batches [2, 3, 42]. For D. hansenii, Petersen et al. [46] showed that the dominating D. hansenii\n strain on cheeses of the Danish Danbo type did not originate from the \nadded ripening culture, but from the dairy housemicrobiota present in \nthe ripening room. D. hansenii is important during \ncheese ripening as it assimilates lactate and produces alkaline \nmetabolites such as ammonia thereby increasing pH of the cheese surface [23, 46], which enables the growth of the less acid tolerant bacterial microbiota, primarily Gram-positive coryneforms (Brevibacterium spp., Corynebacterium spp. and Microbacterium spp.) [4]. In addition, subpopulations of bacteria such as Gram-positive Marinilactibacillus spp. and Gram-negative Halomonas spp., Vibrio spp. and Proteus spp., and bacteria of the Enterobacteriaceae family have been reported to occur on cheese surfaces [14, 15, 25, 34, 35, 41, 50].\n The presence of Gram-negative bacteria was first hypothesised to be \nindicative of hygienic problems. However, more recent results have shown\n that they produce important cheese flavour compounds and thus might \ncontribute positively to the cheese ripening process [11].\n"}