Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese

► Gram-negative bacteria behavior in an uncooked pressed cheese was investigated. ► Four strains of Enterobacteriaceae reached counts of around 6 log CFU g−1 in cheese. ► Cheese core sensory characteristics were slightly affected by Gram-negative bacteria. ► Counts of Enterococcus faecalis or Lactobacillus plantarum were slightly reduced. ► Low amounts of putrescine and cadaverine were produced.