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
Beecher's Handmade Cheese cut into portions, filled into cheese molds, stacked on top of each other, and the remaining excess moisture is forced from the cheese with a constant of pressure for at least 24 hours, before the finished cheese is stored to age. For every 10 pounds (10 kilograms) of milk and whey, Beecher's will typically create 1 pound (1 kilogram) of finished cheese. Beecher's cheeses differ from similar cheeses in that they mix cheese growth cultures in unusual ways. For example, their signature "Flagship" cheese includes cultures typically used for non-cheddar cheeses, such as Gruyère and Emmental, changing the nature, flavor,