Safety in raw milk cheeses being a major public health issue, the aim of this study was to validate a new bio preservation strategy by evaluating the efficacy of an inhibitory bacterial consortium (Hafnia alvei, Lactobacillus plantarum and Lactococcus lactis) on the growth of E. coli O26:H11 in uncooked pressed cheeses manufactured with different raw milk batches (6 farms, 3 periods). The pathogen was inoculated at very low concentrations (0.5 and 0.05 cfu mL(-1)), close to reality. The inhibitory power of the consortium was determined by culture analyses, and 16S rDNA sequencing of milk batches and cheeses was performed to evaluate the impact of milk microbial composition on the consortium's inhibition capacities. Raw milk batches differed in their fat and protein contents, microbial counts and diversity indices. The consortium's strong inhibitory power and adaptability were confirmed by a reduction of STEC levels (average of 2.8 log cfu g(-1)) in all cheeses, whatever the level of STEC inoculated into the milk. Differences in the growth and inhibition of E. coli in the cheeses depended on the microbial composition of the raw milk batches. Further research using a transcriptomic approach will help to improve understanding of the interactions between the strains.