In contrast, control cheeses highlighted a higher presence of thermophilic LAB. The observed different proteolysis could depend on the different microbiota (Piraino et al., 2008). In all samples, total mesophilic bacteria showed a trend very similar to that registered for mesophilic LAB, whereas enterococci showed a trend close to that of thermophilic LAB (data not shown). At 60 d of ripening, the fecal coliforms were undetectable in all samples. The other undesirable microorganisms, such as molds, enterobacteria, and total coliforms, were found at very low levels or were undetectable in all samples (data not shown).