Cheese and microbes From Pasteur to probiotics: a historical overview of cheese and microbes Catherine W. Donnelly The basics of cheesemaking Paul Kindstedt Cheese classification characterization and categorization: a global perspective Montserrat Almena Aliste and Bernard Mietton Mesophilic and thermophilic cultures used in traditional cheesemaking Mark E. Johnson The good the bad and the ugly: tales of fungus ripened cheese Sister Noella Marcellino O.S.B. and David R. Benson The microbiology of alpine cheeses Eric Beuvier The microflora and sensory profile of selected PDO Italian cheeses Stefania Carpino and Giuseppe Licitra Ph.D. Wooden tools: a reservoir of microbial biodiversity in traditional cheese making Sylvie Lortal Giuseppe Licitra and Florence Valence Bertel The microflora of traditional Greek cheeses Evanthia Litopoulou Tzanetaki and Nikolaos Tzanetakis Biodiversity of the surface microbial consortia from Limburger Reblochon Livarot Tilsit and Gubbeen cheese Timothy Cogan Stefanie Goerges Roberto Gelsomino Sandra Larpin Markus Hohenegger Nagamani Bora Emmanuel Jamet Mary C. Rea Jerome Mounier Marc Vancanneyt Micheline Gueguen Nathalie Desmasures Jean Swings Mike Goodfellow Alan C. Ward Hans Sebastiani Francoise Irlinger Jean Francois Chamba Ruediger Beduhn and Siegfried Scherer Microbiological quality and safety issues in cheesemaking Dennis J. DAmico Towards an ecosystem approach to cheese microbiology Benjamin E. Wolfe and Rachel J. Dutton