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 sheep possible. Researchers have found they can not only reproduce "la Serena" cheese, but produce a number of other varieties, as well. Despite their ability to produce milk for cheese, most sheep in Mexico are raised for wool and meat. This strain of Merino sheep has been bred for milk production. The number of varieties of cheese made in Mexico is uncertain because different regions can have different names for the same cheese or different cheeses called by the same name. Most of the most popular varieties are fresh cheeses, such as "queso fresco", "panela", and "asadero". The two most