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At the 28 June 2008 the discussion or forum area had 102 topics and 445 messages including,cracking or "slits" in cheese, benzene in soft drinks, enterococci in WPC, the control of bitterness in Gouda cheese, salt reduction in cheese, making Coulommiers cheese from goats' milk, cheese yield, Staphylococcus xylosus and intermittent discolouration in Emmental Cheese. S. xylosus is particularly interesting for many reasons; some strains are pathogens others are used as starters in cheese and fermented sausage manufacture. Many strains also produce pigment, are relatively salt insensitive, and tolerate pH values typical of most cheeses. The organism can cause coloured spot problems in cheeses and sporadic discoloration problems in a range of cheeses including Emmental. See http://www.cns.fr/externe/English/Projets/Projet_NN/organisme_NN.html for an update on the Genoscope sequencing project. The most frequently viewed topic concerns the 'worm cheese', Casu Marzu .This is also called called 'Italian maggot cheese or maggot cheese'.

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