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
Sonoma Cheese Factory sells their cheese online and at their store. Onsite, they also sell other California cheeses and artisan foods; have a wine store with wine tasting; made-to-order sandwiches; a grill; and an ice cream and dessert parlor. At its inception, the Sonoma Cheese Factory produced Italian-style hard cheeses and fresh cheeses, specifically cottage and cream cheese. Eventually, production shifted towards semi-hard cheeses, including their flagship cheese: Jack. Made from pasteurized cow milk, the Factory's Jack is a semi-hard cheese. They were the first cheese company in California to make a pepper Jack, which uses jalapeño and chili flakes for a spicy