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 it is served grated. "Queso molido", also called "queso prensado", is sometimes covered in a red chili pepper paste. "Costena" cheese is a specialty of Guerrero state. The texture of this cheese is crumbly, and it tastes like fresh or slightly soured milk. Normally, it is white in color. "Queso Real del Castillo" is a semihard cheese made in the Ojos Negros and Guadalupe valleys east of Ensenada, Baja California. A small area in Veracruz state around La Joya is known for its smoked cheeses made with whole raw cows’ milk; they are pressed after curdling. The cheese is often