Due to the greatly differing incidence of molds on cheese and thus the extremely differing amounts of aflatoxin reliable sampling in cheeses is difficult, particularly if only one semi-hard of hard cheese is available. Experiments were undertaken now to sample--hopefully without losses and suitable for commercial application--in order to be able to ascertain the possible aflatoxin content of a cheese. Based on storage results with artificially contaminated Provolone and Tilsit cheeses as a pretest determination of aflatoxins in scrapings from a 100 cm2 surface are is recommended. At high levels (20-30 microgram/kg) the sampling of several borings at different locations on the cheese is necessary. The aflatoxin content on the surface is not constant, a fact which can be explained by biochemical reactions and by migration of aflatoxins into deeper layers. Washing of cheeses seems not to be of any significant influence on the aflatoxin-content.