Ninety-four commercial Teleme cheese samples were examined for aflatoxins produced by direct mold growth. The mycoflora on the cheese and in the atmosphere of Teleme cheese plants also were monitored. Penicillium and Aspergillus genera were tested for aflatoxin production after growth on Teleme cheese at 25 degrees C. In all cases, over 78% of the molds were Penicillium species. Aspergillus made up 3.8 to 3.9% and 0 to 7.3% of the mold on cheese and in the plant atmosphere, respectively. None of the commercial samples contained aflatoxins and none of the 448 Penicillium isolates was an aflatoxin producer. Of 22 Aspergillus species, one was capable of producing aflatoxins after direct growth on cheese. Because the physicochemical characteristics of Teleme cheese (high moisture, low pH, and medium salt concentration) favor mold growth, care should be taken to avoid contamination of the cheese by aspergilli.