Table 1 Geographical position of the cellars investigated, and type of cheese produced
From: Fungal communities on alpine cheese rinds in Southern Switzerland
Alp, cellar | Code | Location | GPS coordinates | Elevation (m.a.s.l.)* | Milk used | Processing techniques used during ripening |
|---|---|---|---|---|---|---|
Bolla and Carassina | A | Olivone, Blenio Valley | 46°32′36"N 8°58′16"E | 1720 | Raw cow milk | Turning and rubbing every other day with salt water |
Bresciana | B | Olivone, Blenio Valley | 46°30′35"N 9°00′22"E | 2299 | Raw cow milk | Turning each day and dry brushing |
Campo la Torba | C | Lavizzara, Maggia Valley | 46°29′13"N 8°35′32"E | 1859 | Raw cow / goat milk | Turning and rubbing with tap water each other day |
Formazzora | D | Bedretto, Bedretto Valley | 46°28′27"N 8°28′24"E | 2141 | Raw cow milk | Regular turning and dry brushing |
Pontino | E | Airolo, Leventina Valley | 46°32′55"N 8°37′23"E | 2034 | Raw cow milk | Regular turning and dry brushing, rubbing every 3–4 days with salt water |