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
Eyes (cheese) Not all CO is so trapped: in an cheese, about 20 L CO remain in the eyes, while 60 L remain dissolved in the cheese mass and 40 L are lost from the cheese. In Dutch-type cheeses, the CO that forms the eyes results from the metabolisation of citrate by citrate-positive ("Cit+") strains of lactococci. Eyes (cheese) Eyes are the round holes that are a characteristic feature of Swiss-type cheese (e.g. Emmentaler cheese) and some Dutch-type cheeses. The eyes are bubbles of carbon dioxide gas. The gas is produced by various species of bacteria in the cheese. In Swiss-type cheeses,