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
Bothwell Cheese in the cheddar and open classes. The Manitoba Chamber of Commerce named Bothwell Cheese the 2011 Business of the Year and their Manitoba Business Awards. It has also been nominated in the category of Outstanding Manitoba Ambassador. Bothwell Cheese Bothwell Cheese is Canada's largest independently owned cheese maker, known for its cheeses which are branded under the same name. The company, located in New Bothwell, Manitoba, was founded in 1936 as a co-operative by local farmers. It operated as such until 2002, when it was purchased by a group of private investors. Bothwell Cheese produces over 25 varieties of cheddar,