Red smear cheese

Feurer, C., Irlinger, R, Spinnler, H. E., Glaser, R, Vallaeys, T. (2004). Assessment of the rind microbial diversity in a farm house-produced vs a pasteurized industrially produced soft red-smear cheese using both cultivation and rDNA-based methods. Journal of Applied Microbiology, 97, 546-556. 

Red smear cheese (e.g., Esrum, Munster) Same as for cheeses with small holes with a surface smear of Brevibacterium linens... 

Brevibacterium linens is ubiquitously present, and populates also the human skin, where it causes e.g. foot odour. It is contained in the reddish smear coat ofRemoudou and other Belgian cheeses. The oxidation of its red pigment leads to a tremendous bathochromic shift (about 100 nm). 

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