Fungal communities on alpine cheese rinds in Southern Switzerland

Botanical Studies

Table 2 Temperature (T, °C) and relative humidity (rH, %) measured in the cheese ripening cellars during the study period. Dataloggers were placed in two locations in each cellar (approx. 5 m from each other)

Cellar	Position	T				rH
Cellar	Position	Mean	Median	Min	Max	Mean	Median	Min	Max
A	1	13.59	13.64	12.41	14.72	99.43	100	90.46	100
A	2	8.99	8.96	8.22	10.34	99.75	100	83.96	100
B	1	13.21	13.35	11.93	14.98	99.17	100	91.18	100
B	2	12.88	13.06	10.71	14.86	99.25	96.46	90.34	100
C	1	12.93	13.30	8.94	15.68	99.74	100	95.27	100
C	2	11.75	12.07	7.27	14.46	98.42	100	85.05	100
D	1	13.91	13.95	11.13	15.44	94.53	94.40	85.54	100
D	2	13.92	13.69	11.76	16.01	95.45	95.99	85.06	99.01
E	1	13.25	13.26	11.27	14.50	96.13	97.11	80.36	100
E	2	13.02	13.16	10.76	13.98	98.53	99.52	87.97	100