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
Fried cheese option to any person who doesn't eat meat. Its name is "rántott sajt" which simply means "fried cheese" or "deep fried cheese". It is almost always served in a square or in a triangular shape. Mozzarella cheese is often used by fried cheese food manufacturers, because it has a desirable gooeyness when melted and because it has a neutral flavor that is "widely acceptable". A significant amount of oil is absorbed into cheese when it is fried, and the frying of cheeses adds advanced lipid end products and dicarbonyls to advanced glycation end-products that are already present in cheeses. The