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White mold grows on surface; cheese develops a creamy, soft texture and richer flavors.

Moderate moisture loss; cheese becomes firmer and flavors become more pronounced.

Has characteristics of fresh cheese but is allowed to age slightly; develops a greater depth of flavor while maintaining moisture.

Cheese is bathed in brine or alcohol, promoting bacteria growth that gives pungent aroma and robust flavor.

Low moisture content; cheese is dense and can be aged for longer periods to develop complex flavors.

Cheese is treated with heat and emulsifiers to create a uniform, stable product with a smooth texture.

Mold spores are introduced; cheese develops distinctive blue or green veins with a bold and tangy flavor.

Cheese is combined with other ingredients to create a spreadable mixture, often requiring additional preservatives.

The cheese rind develops naturally, often becoming hard and dry, concentrating flavor in the cheese.