Phage inactivation of Staphylococcus aureus in fresh and hard-type cheeses

► A cocktail of two staphylococcal lytic phages reduced S. aureus counts in both fresh and hard-type cheeses. ► In fresh cheese, S. aureus counts were not detected after 6 h of coagulation process. ► In hard cheese, S. aureus counts were below the limits for toxin production throughout ripening. ► Starter performance was not affected by the presence of phages.