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
Castelo Branco cheese milk. The fat content is around 45% and the cheese is usually a close-to-white colour. Cheeses sometimes also known as Castelo Branco cheese: Castelo Branco cheese Castelo Branco (Portuguese: "Queijo de Castelo Branco") is a cheese named after the city of the same name in Portugal, the main city of the district where it is produced. Since 1996 Castelo Branco cheese has had a Protected designation of origin (PDO), being one of the three "Beira Baixa cheeses" (PDO) (Portuguese: "Queijos da Beira Baixa DOP"). The cheese is made from milk produced by either a goat or a ewe, and has