Galotyri is the most popular traditional Greek PDO soft acid-curd cheese. This study compared microbial numbers and types characterized lactic acid bacteria (LAB) biota of two artisan-type cheese varieties, one marketed fresh (Brand-K) other ripened (Brand-Z). Two retail batches each variety were analyzed, a total 102 LAB isolates biochemically identified. (7.2–9.3 log CFU/g) prevailed in all c...