hansenii nizo f937 and nizo f1200 yeasts at 10 8 cfu ml brevibacterium linens nizo b1204 a bacterium typical for red smear cheese at 10 8 cfu ml lmc corresponding to a concentration of 7 cfu cm 2 diluted in pfz from an exponential growing culture phage p100 in mpos buffer at a concentration corresponding to 1 u00d7 10 7 pfu cm 2 or 5 u00d7 10 5 pfu cm 2 the cheeses were incubated at 14 u00b0 c and 98 99 relative humidity the cheeses were treated daily with 210 u03bcl or 1000 u03bcl washing solution that contains p100 at cmd 6 cmd 10 and cmd 13 and 1 ml 70 cm 2 treatment combination 4 and 5 phage p100 in mops buffer at a concentration corresponding to 110 7 pfu cm 2 or 510 5 pfu cm 2 cheeses were packed using parchment paper a material that is used to pack munster cheese at cmd 16 cmd 16 is packaging day pd lmc counts were analyzed at the time points indicated in table 1 analysis was done before treatment with phage quantitatively samples of 70 cm 2 were cut out of the cheese and analyzed on selective media qualitative quantitative analysis will depend also on the level of outgrowth of listeria on the cheeses if cell counts are gt 10 2 no enrichments were done if cell counts were lower enrichments were done also before packaging in one cheese at cmd 6 phage titers were determined before and after application of phage the ripening of the cheese was good since yeast and brevibacterium grew out well on the cheese and the cheese surface was de acidified listeria monocytogenes c grew well on the cheese surface in this model.