I cut off two pieces of Swiss Gruyere cheese (32% M.F. and 36% moisture) from the center and from the rind to see if I could isolate any fungi here. This cheese is pretty strong and I was wondering if fungi had any part in it’s production (the cheese has no veins though), or try and see what types of mold I could grow on this cheese, particularly the rind. I expect medium fungal growth on the cheese sample because we’ve had cheeses mold on us quite easily/quite badly even left in the fridge.
