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Minimal ripening; cheese is high in moisture and has a milky, slightly acidic flavor.

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

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

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

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

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

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

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

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