Cheese has a diverse microbial community, which indeed can vary within the cheese from the core to the surface that is greatly influenced by manufacturing including ripening conditions. Understanding the composition of this community (microbiota), and its impact on the quality and safety of cheese products, is of critical importance. In addition to, in the majority of cases, consciously added starter and adjunct bacteria (which are added as a supplement), cheese contains a heterogeneous variety of other, non-starter, microorganisms. These various microorganisms can play vital roles in the development of the organoleptic properties of cheese , nutrient composition, shelf-life, and safety.