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 operates more than 35 manufacturing plants and 160 distribution centers in Mexico, Central America, and the US. Mass-produced cheeses are usually sold in supermarkets and large traditional markets in modern packaging, and their quality is not considered to be as good as those made by smaller concerns. Homemade cheese is still made in the country, which is often derisively referred to as “bathtub cheese.” The national wine and cheese festival, "Feria Nacional del Queso y el Vino", takes place annually in Tequisquiapan, Querétaro, at the end of May and beginning of June. The event not only celebrates the area’s wine