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
American cheese Noncommercial Traversal". The English method of producing cheddar cheese was known in America as "the Joseph Harding Method". Even though the term "American cheese" has a legal definition in the United States as a type of pasteurized processed cheese, and is actually something different, products called "cheese product" are by no means identical. Depending on the additives and the amounts of milk fat, oil, and water added during emulsification, the taste and texture of solid American cheese varies. As a result, some varieties (e.g., "American cheese" and "American processed cheese") bear remarkable similarity to traditional/unprocessed cheeses, while other varieties (e.g.,