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
Schuman Cheese Schuman Cheese Schuman Cheese, previously known as Arthur Schuman Inc, is the largest US importer of Italian cheeses. Schuman Cheese was set up by Arthur Schuman, in 1945 as a family business with his sons Jerome and Howard. A year later the New York based cheese importing company became Arthur Schuman, Inc. In 1948, a relationship with Argentina was established for importing South American cheeses. In 1956 the company became Roquefort Cheese’s sole agent. The company has since then also acquired Grater Inc., Lake Country Dairy, Madison Cheese, Robin Packing, Polser, Imperia Foods, and a Blue Cheese production factory in