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
The Great British Cheese Festival September 22, and Sunday, September 23. Cooper's Hill Cheese-Rolling and Wake The Great British Cheese Festival The Great British Cheese Festival, is a festival held in Wales (previously held in the South or West of England) on the last weekend of every September. The first annual event was held in 2000 in Oxfordshire, and was founded by Juliet Harbutt. Each year it is preceded by the "British Cheese Awards", a ceremony which she created in 1994, judged by food experts and farmers, in which the best cheeses are awarded bronze, silver and gold medals. All cheeses are tasted blind, and