Cheese is one of the most consumed fermented animal-based products globally, rendering its quality assessment andevaluation of substantial economic interest. Understanding the degree of cheese homogeneity is paramount for designing effectivesampling strategies, yet this information is largely lacking. This study investigates the homogeneity of a cheese wheel based on thedistribution of volatile compounds, microbiota, sodium chloride content, and pH, combined with sensory analyses. The outer zonesof the cheese wheel were primarily characterized by the presence of sulfur compounds, esters, pyrazines, ketones, Streptococcusthermophilus, high sodium chloride concentration and high pH. In contrast, the inner zones of the cheese wheel were dominated bylactones, carboxylic acids, aldehydes, Lactobacillus delbrueckii subsp. lactis and Lacticaseibacillus paracasei. The presence of alcoholsand Lactobacillus helveticus was observed throughout the cheese wheel. Furthermore, sensory descriptions were found to matchpredominantly with the aroma of the volatile compounds identified. The cheese wheel was found to be heterogeneous in allinvestigated characteristics. Our results indicate that the level of cheese homogeneity should be considered when designing samplingstrategies, as these significantly impact the accuracy and reproducibility of analytical outcomes.
