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
The Cheese Store of Beverly Hills The Cheese Store of Beverly Hills The Cheese Store of Beverly Hills is a gourmet foods store in Beverly Hills, California, known for its selection of 500-600 cheeses. It also stocks wines and other delicacies, including the rarest of all caviars, Golden Imperial Osetra, and is often featured in publications such as "Bon Appétit" and "Entrepreneur" magazine, as a notable epicurean source. The store claims to carry “the largest assortment of goat’s and sheep’s milk cheeses found anywhere”. The store’s owner, Norbert Wabnig, has become a noted Los Angeles personality. The store, housed in a refurbished 1920s brick building, has