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
Vegan cheese protein such as soybeans. These proteins are used to help mimic texture and overall structure of the food product they are attempting to replicate in a non-dairy version. Plant based proteins are partly responsible for vegan cheeses being able to imitate the stretching and melting property that dairy cheeses possess. A difficult challenge for food scientists is creating vegan cheese that melts and stretches like real cheese. Dairy cheese, and many lactose-free cheese analogues, melt and stretch because of the protein casein, which is a milk protein and therefore not vegan, so food scientists use a "blend of gums, protein,