Biodiversity and growth dynamics of lactic acid bacteria in artisanal PDO Ossau-Iraty cheeses made from raw ewe's milk with different starters

►Biodiversity and growth dynamics of LAB in Ossau-Iraty cheeses were investigated. ►Cheeses were manufactured from raw ewe's milk with different kinds of starters. ►The genotypes of strains within species varied first according to the raw milk used. ►The starters modified the balances between genera and species of the same genus. ►Distinct ecosystems diverged early in the cheese-making process.