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 popular aged cheeses are Cotija and Chihuahua. Four cheeses produced in Mexico are entirely Mexican inventions: Oaxaca, Cotija, and Chihuahua, and "manchego". The last shares its name with the Spanish cheese, but in Spain, it is made with sheep’s milk, and Mexican "manchego" is made with cows’ milk or cows’ and goats’ milks. Many of Mexico’s cheeses are regional specialties, but the most common ones mentioned here are known and made throughout the country. Most of the time, cheese is used to top dishes as a condiment rather than as a main ingredient. The most basic Mexican cheese is "queso