Yeasts play an important role in cheese making, by contributing to microbial community establishment and improving flavor. This study aimed at investigating the impact of NaCl and temperature on growth and survival of 20 strains belonging to the yeast speciesCandida intermedia(2 strains),Debaryomyces hansenii(11),Kluyveromyces lactis(1),Papiliotrema flavescens(1),Rhodotorula glutinis(1),Sterigmatomyces halophilus(2) andYamadazyma triangularis(2) isolated from Danish cheese brines. All yeasts could grow in Malt Yeast Glucose Peptone (MYGP) medium with low NaCl (<= 4%, w/v) concentrations at 25 degrees C and 16 degrees C. Further, none of the strains, except for one strain ofD. hansenii(KU-9), were able to grow under a condition mimicking cheese brine (MYGP with 23% (w/v) NaCl and 6.3 g/L lactate) at 25 degrees C, while all yeasts could grow at 16 degrees C, except for the two strains ofC. intermedia. In the survival experiment,D. hansenii,S. halophilusandY. triangularissurvived in MYGP with 23% (w/v) NaCl throughout 13.5 days at 25 degrees C, withY. triangularisandS. halophilusbeing the most NaCl tolerant, while the remaining yeasts survived for less than 7 days.These results enable the selection of relevant yeasts from cheese brines for potential use in the cheese industry.