“…In some cheese types, the yeasts contribute to the spoilage and cause changes in the texture (gassiness, softening), flavour (fruity, bitter, or yeasty off-flavours), or colour (pigmentation or discoloration), and, in some other types, they positively affect the maturation process [15,46,47,49,53]. In particular, their positive impact on the cheese ripening process consists in the utilisation of lactic acid causing the pH level to increase and the bacterial growth to be enhanced, especially in the semi-soft cheeses with a surface film, e.g., Limburger, Tilsit, and mould ripened cheeses, such as Camembert and Roquefort [1,14].…”