Fig. 1From: Fungal communities on alpine cheese rinds in Southern SwitzerlandA Example of a typical ripening cellar (Cellar D, Formazzora). B Interior of Cellar D (Formazzora), showing the cheese storage on larch boards. C Close-up of a typical Ticino alpine cheese form. D A typical Ticino alpine cheese form at the end of the ripening phase (Cellar C, Campo la Torba)Back to article page