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potential cheesemaking organisms

Hans de Vries
in The Lounge

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I am writing this eating a piece of Munster cheese.

 

There are basically a few cheese making organisms - penicillium camemberti, penicillium roqueforti, penicillium glaucum as well as geotrichium candidum and brevibacterium linens.

 

Why so few? Out of so many species of fungi and bacteria, aren't there any others that could be used to make cheeses with a distinct taste?

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https://www.scienceforums.net/topic/125341-potential-cheesemaking-organisms/
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