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
Castello cheeses Extra Creamy Danish Blue Cheese, Rosenborg® brand. Wisconsin Cheese-Makers World Championship Contest: World’s Best Cheese Overall – Extra Creamy Danish Blue Cheese, Rosenborg brand. 3rd Place Blue Cheese – Traditional Danish Blue Cheese, Rosenborg brand. Wisconsin Cheese-Makers World Championship Contest: World’s Best Cheese Overall – Extra Creamy Danish Blue Cheese, Rosenborg® brand. Wisconsin Cheese-Makers World Championship Contest: World’s Best Blue Cheese – Traditional Danish Blue Cheese, Rosenborg® brand. Wisconsin Cheese-Makers World Championship Contest: Traditional Danish Blue wins “Best of Class.” Wisconsin Cheese-Makers World Championship Contest: Traditional Danish Blue wins “World Championship.” Castello cheeses Castello is a brand of cheeses produced