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 served with ham, chili peppers, "epazote", and slivers of jalapeños. Another kind of Veracruz cheese. "marqueta", is a white cheese which is often coated with chili pepper paste. The Yucatan area also makes a type of "bola" cheese, although this version is harder all the way through and is filled with small, irregular holes. Another type, "queso de barra", is similar to "panela". Cheeses of Mexico Cheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals, such as cattle, sheep, and goats, as well as