Researchers Identified Fungi Damaging Cheese Rinds

Microbiologists linked specific fungal strains to rind dissolution and toxin production in Northeast cheese caves.

Updated on Oct. 8, 2026 in Organic Food

Gouache-painted illustration of a single wheel of artisanal cheese on a stone cellar floor, evoking food safety analysis. — Microbiologists have linked two specific fungal strains to widespread rind dissolution and toxic contamination in Northeast cheese caves. AI Illustration. Upload story photo >

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Researchers have identified Aspergillus westerdijkiae and Aspergillus ostianus as the primary fungi responsible for damaging cheese rinds in the Northeast United States. These molds were found to produce dangerous levels of ochratoxin A, far exceeding federal safety guidelines.

Why it matters

The fungus poses significant health risks due to the production of toxins that cause rind dissolution and potential contamination. Identifying the cause allows producers to adjust environmental conditions to protect the integrity of their dairy products.

Lab isolates contained ochratoxin A at 54,455μg/kg, dwarfing the 20μg/kg threshold required for FDA food safety assessments. Researchers successfully mitigated growth by maintaining cave temperatures at or below 11°C.

The players

Tufts University

This institution served as the base for the researchers who led the study on fungal contamination.

US Food and Drug Administration

This federal agency establishes safety standards for food contaminants, including the 20μg/kg threshold for ochratoxin A.

The details

Using whole-genome sequencing and liquid chromatography-tandem mass spectrometry, scientists pinpointed the fungal species behind contamination events documented in 2012, 2019, and 2023. Producers in the Northeast United States found that lowering cave temperatures effectively suppressed the growth cycle of the mold.

2012 marked the first reported case of mold-damaged cheese.
Additional cases were recorded in 2019 and 2023.
A 2024 study detailed similar findings in Brazil.
A fourth cheesemaker reported affected products in recent weeks.

Culture Shift

This identification of dairy-specific fungal contamination follows a pattern where microbiological identification of a foodborne pathogen enables targeted industry-wide safety adjustments. By isolating the exact fungal strains, the industry moves away from reactive disposal and toward proactive climate control.

Consumers should remain aware that artisanal cheese producers are actively adjusting storage temperatures to prevent potential mold contamination. These industry-wide safety improvements are designed to ensure that the final product reaching market remains free from harmful fungal toxins.

The takeaway

Cheese producers can mitigate fungal threats by strictly regulating cave temperatures to remain below the 11°C threshold. Implementing consistent climate monitoring is a critical step for maintaining both food safety and product longevity.