Cheese ripening the cheese by fungi to occur. Mould-ripened cheeses ripen faster than hard cheeses, in weeks as opposed to the typical months or even years. This is because the fungi used are more biochemically active than the starter bacteria. Where the ripening occurs is largely dependent on the type of cheese: some cheeses are surface-ripened by moulds, such as Camembert and Brie; and some are ripened internally, such as Stilton. Surface ripening of some cheeses, such as Saint-Nectaire cheese, may also be influenced by yeasts which contribute flavour and coat texture. Others are allowed by the cheesemaker to develop bacterial surface
Cheeses of Mexico to become known for their cheese are the Altos de Jalisco and the Comarca Lagunera area in Coahuila and Durango. Both are still major producers of cheese and other dairy products. Today, major cheese-producing areas also include Chihuahua, Oaxaca, Querétaro, Aguascalientes, Jalisco, Guanajuato, San Luis Potosi, Michoacán, Puebla, Tlaxcala, Toluca and Chiapas. Despite centuries of cheesemaking experience, Mexico lags behind Europe in both quantity and variety. Most cheeses made in the country are made by small concerns and farms which sell their products locally. While some cheeses, such as Chihuahua and "panela", have become mass-produced and are made with pasteurized