Microbial community dynamics in a traditional Swiss mountain cheese over 142 years of cheesemaking
Vincent Somerville, Marco Meola, Abigail Nunes-Richards, Johan Bengtsson‐Palme, Judith Neukamm, Kerttu Majander, Marta Pla-Díaz, Meral Turgay, Sylvain Moineau, Monika Haueter, Hélène Berthoud, Ueli von Ah, Petra Lüdin, Verena J. Schuenemann, Noam Shani
This study analyzes microbial community changes in traditional Swiss cheese over 142 years, showing shifts linked to production practices and antibiotic use.
Current Biology · Sep 24, 2026Peer-reviewedMicrobiology