Do pathogens grow during cheese ripening

Whether pathogens grow or decline during ripening depends largely on the chemical and compositional properties of the cheese variety in question. In general, cheeses with high moisture contents, or those with a neutral pH due to bloomy rind or smear development, will support the survival or growth of pathogens during ripening. Conversely, in hard, low-moisture cheeses with a low pH, pathogens die during ripening. Pathogens can be present in cheeses either as a result of surviving pasteurisation...