We are Healthy
U.S.

Fungal Mold Identified in Northeast Cheese Production

Microbiologists found specific fungi causing rind damage and high toxin levels, prompting new cave temperature guidelines.

Updated on Oct. 8, 2026 in Organic Food

Gouache-painted editorial illustration of an artisanal cheese wedge resting on a stone shelf in a dim, cool cave environment.
Researchers identified specific fungi affecting cheese rinds in the Northeast, prompting new guidance for temperature control in aging facilities. AI Illustration. Upload story photo >

Live Poll

Do you trust current food safety regulations to protect you from emerging environmental toxins in food?

Researchers have identified Aspergillus westerdijkiae and Aspergillus ostianus as the fungi responsible for rind damage in cheese produced throughout the Northeast United States. The findings provide critical guidance for cheesemakers managing contamination risks in their aging facilities.

Why it matters

These fungi can produce ochratoxin A, a substance that poses health risks when consumed, making temperature control essential for food safety. This research helps producers better monitor their environment to prevent fungal proliferation in cheese caves.

Using whole-genome sequencing and liquid chromatography-tandem mass spectrometry, researchers analyzed fungal strains collected from contamination events in 2012, 2019, and 2023. While 54,455μg/kg of ochratoxin A was measured in one isolate, the long-term impact on consumer health remains under investigation.

The players

Tufts University

An academic institution where researchers utilized genomic sequencing and mass spectrometry to identify the fungal strains.

US Food and Drug Administration

A federal agency that sets food safety thresholds and recommends assessments when ochratoxin A levels exceed 20μg/kg.

The details

The fungi cause rind dissolution by colonizing cheese during the aging process, particularly when cave temperatures rise between 10°C and 12°C. Researchers confirmed that maintaining cave temperatures at or below 11°C effectively inhibits the growth of these organisms. Whole-genome sequencing was utilized to confirm that the contamination events observed across different years were distinct occurrences rather than a single ongoing infection.

Timeline

  1. The first reported case of mold-damaged cheese occurred in 2012.

  2. Additional contamination reports were recorded in 2019 and 2023.

  3. A study regarding similar fungi in Brazil was published in 2024.

  4. A fourth cheesemaker reported affected products in recent weeks.

Health Landscape

This development highlights the intersection of traditional food production and modern microbiological oversight. It follows a growing trend of using genomic data to update food safety practices relative to established FDA ochratoxin A safety thresholds.

While these findings focus on commercial production, consumers should remain aware of food safety practices regarding visible mold. Any concerns about specific food products or potential ingestion of contaminated items are worth discussing with your doctor.

The takeaway

Fungal growth in cheese can lead to high levels of toxins that exceed standard safety guidelines. If you notice unusual rind degradation on cheese products, avoid consumption and consult a food safety expert or physician.

Further reading

For more information on food quality and safety, visit Organic Food.

Source note: This article includes information reported by The Scientist.

Live Poll

Do you trust current food safety regulations to protect you from emerging environmental toxins in food?