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
Grana (cheese) as well as Parmigiano-Reggiano. Other Grana cheeses include: Grana cheeses typically contains cheese crystals, semi-solid to gritty crystalline spots that at least partially consist of the amino acid tyrosine. Grana originally described a type of hard cheese from the Po Valley (Valle Padana), Northern Italy, with a distinctive granular texture (the word "grana" in Italian means "grain"). Grana (cheese) Grana originally referred to a class of hard, mature cheeses from Italy which have a granular texture and are often used for grating. These cheeses are typically made in the form of large drums. The structure is often described as crystalline,