Fungus Threatens Northeast Cheese Caves
Tufts University researchers have identified a fungus found in Northeast cheese caves and linked its growth to warmer aging-room temperatures.
Updated on Nov. 6, 2026 in Asthma
Tufts University microbiologists identified the fungus Aspergillus westerdijkia in cheese caves across the Northeast after cheesemakers reported fuzzy white rinds and mustard-like poofs on their cheeses. Researchers found that lowering the aging-room temperature by one or two degrees eliminates the fungus.
Why it matters
The findings give cheesemakers a simple environmental control to address a contamination problem that affects artisan producers. Understanding how the fungus enters facilities could help protect the region's cheese industry from recurring losses.
The fungus was identified through DNA sequencing of samples sent by cheesemakers, and reductions of one or two degrees in aging-room temperature eliminate it. Researchers have not yet confirmed how the fungus enters cheese facilities, though sea salt is suspected.
The players
Benjamin Wolfe
Benjamin Wolfe is a microbiologist at Tufts University whose research team identified the fungus affecting Northeast cheese caves.
Tufts University
Tufts University is a private research university in Massachusetts whose microbiologists led the identification of the fungus.
Dairy Business Innovation Center
The Dairy Business Innovation Center is a Vermont-based organization that funds research into the fungus affecting dairy producers.
The details
Benjamin Wolfe's Tufts University team received photos of cheese caves from cheesemakers in 2019 showing fuzzy white rinds and mustard-like poofs. DNA sequencing identified the culprit as Aspergillus westerdijkia, a fungus previously reported on Parma ham and on artisan cheeses in Brazil. Most problems occur in summer, when warmer temperatures favor the fungus.
Timeline
2019: Cheesemakers first reported abnormal cheese cave conditions to Wolfe's team.
Summer: Peak period when fungus-related problems occur.
Big Picture
Researchers have previously found Aspergillus molds in sea salts from different parts of the world, and the Tufts team suspects sea salt may be the route by which the fungus reaches cheese facilities. The finding connects that documented contamination pattern to U.S. artisan cheese production.
Cheesemakers can reduce the risk of this fungus by lowering aging-room temperatures by one or two degrees. No affected cheese is expected to reach grocery stores, so consumers are unlikely to encounter it directly.
The takeaway
Small temperature adjustments in cheese aging rooms may be an effective defense against this fungus. Producers worried about contamination should monitor summer conditions closely.
Further reading
Explore more on Asthma for related health context.
Source note: This article includes information reported by Boston.
