As reported, patulin is a mycotoxin produced by several fungal species and was detected in many food items; however, unlike what other authors have found (Erdogan et al. 2003; Kokkonen et al. 2005; Taniwaki et al. 2009), we detected patulin in cheese samples. In particular, we detected patulin in samples taken from the rind. However, when these results are compared with the amounts established as maximum limits by the Reg. 1881/2006 (i.e., from 10 to 50 μg/kg), it is clear that little concern exists for consumer health because the mycotoxin has been detected mainly in the rind.