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
Dutch cheese markets between 12:30 and 13:45 and 21:00 and 22:15. There are live commentaries on the whole process of carrying in the cheese, weighing, and negotiating in both Dutch and English. This commercial cheese market features farmers' cheeses with little of the spectacle or pageantry of the other markets. For more than 100 years, every Wednesday morning starting around 9:00 am, there is an active trade between the cheese farmers and the "marktmeester" (market foreman), where prices are determined for the different types of cheeses. The cheeses for sale are "boerenkazen" (farmers' cheeses) which are considered by cheese aficionados to be more