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
Green cheese Green cheese Green cheese is a fresh cheese that has not thoroughly dried nor aged, which is white in colour and usually round in shape. The "Oxford English Dictionary" gives a reference from the year 1542 of the four sorts of cheese. The first sort is green cheese, which is not green by reason of colour but for its newness or under-ripened state, for the way is not half pressed out of it yet. The phrase is not commonly used to describe the colour of a cheese, though there are some cheeses with a greenish tint, usually from mold or