Four hundred ten strains of Penicillium and 120 strains of Aspergillus isolated from air, surfaces, and cheese, in 10 farm-level cheesemaking farm units from Arzúa (La Coruña, Spain) were classified. The mycotoxin production using the APA medium and thin-layer chromatography was proved. With respect to the production of aflatoxins, 19% from Aspergillus strains resulted positive in agar APA and 18.3% by thin-layer chromatography. With regard to citrinin, 22.2% from Penicillium strains and 5% from the Aspergillus strains were producers of this mycotoxin; 16.1% from Penicillium and 1.67% from Aspergillus produced ochratoxin A. With regard to patulin, 5.4% from the fungi belonging to the genus Penicillium studied were producers of this mycotoxin as well as 3.3% from the Aspergillus. Just 6.6% from the Aspergillus strains resulted in the production of sterigmatocystin.
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