Studies on natural starters used in manufacture of Montasio cheese are reported. The microflora of samples prepared under standardized or non-standardized conditions was compared. In starters derived from good manufacturing procedures, only homofermentative thermophilic lactic acid bacteria (Streptococcus thermophilus, S. faecalis, Lactobacillus delbrueckii and Pediococcus acidilactici) were present; cheese made with these starters showed no spoilage after ripening for 60 days. Starters prepared under poor manufacturing practices contained heterofermentative lactic acid bacteria, coliforms and propionic acid bacteria; cheeses made with these starters commonly showed hole formation and blowing during ripening for up to 30 days.
