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
Lymeswold cheese Lymeswold cheese Lymeswold cheese (1982–1992) was an English cheese variety. Many English cheeses are named after regions but Lymeswold was not, the product of a public competition to name it, the winning name may have been derived from a quintessential English place name Wymeswold. The cheese was a soft, mild blue cheese with an edible white rind, much like Brie, and was inspired by French cheeses. It was similar to non-branded cheeses sold as Blue Brie. At the time of its launch, it was hailed as "the first new English cheese in 200 years". For the export market, the cheese