Diversity and dynamics of the microbial community during the manufacture of Calenzana, an artisanal Corsican cheese.

We studied the diversity and dynamics of the microbiota of Calenzana, a Corsican raw milk cheese by microbial counting and culture-independent methods (TTGE and DGGE). Cheese from two farms, one producing goat cheese and the other one sheep cheese, was studied. The usual process for cheese making, without starter adjunct, was used.