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 fresco", from which other cheeses such as "panela", "adobera", and Oaxaca have been derived. This cheese is made with whole milk, but has relatively low fat and cholesterol (due to higher moisture). This is a white, spongy cheese whose origins can be traced back to Burgos, Spain, and used primarily to crumble over dishes. This cheese is made in just about all parts of Mexico with little variation. In other parts of Mexico," queso asadero" is a different cheese - white, semisoft, and good for melting. It is often used to make "queso fundido", similar to a fondue or quesadillas.