To improve the hygiene and sanitary protection of Gorgonzola DOP, the Alce Group identified the strains of Lactobacillus plantarum LP01 and Lactococcus lactis subsp. lactis NS01. The tests were performed on cheese produced in several vats, whereby the cheeses arriving from two vats were placed onto coded tables, and the contamination was assessed by sampling thin crust layers. All samples were ground and homogenized, and the culture comprising a mixture of two different strains that produce bacteriocins was selected. Among the experimented methods, the best results were obtained by implementing – during the ripening phase – four sequential treatments by brushing the whole cheeses with a liquid anti-Listeria culture. This contributed to reduce Listeria contamination and Monocytogenes by at least 3 logarithms, very positive considering the samples picked only from the rind of 56 cheeses. In a cheese and dairy company, monitored according to Haccp guidelines, the effectiveness of anti-Listeria starter liquid favours the compliance with the law.