Editing Cheesemaking (section)

===Mould-ripening===
{{Main|Cheese ripening}}
In contrast to cheddaring, making cheeses like [[Camembert]] requires a gentler treatment of the curd. It is carefully transferred to cheese hoops and the whey is allowed to drain from the curd by gravity, generally overnight. The cheese curds are then removed from the hoops to be [[brining|brined]] by immersion in a saturated salt [[Solution (chemistry)|solution]]. The salt absorption stops bacteria growing, as with Cheddar. If white [[Mold (fungus)|mould]] [[spore]]s have not been added to the cheese milk it is applied to the cheese either by spraying the cheese with a [[Suspension (chemistry)|suspension]] of mould spores in water or by immersing the cheese in a bath containing spores of, e.g., ''[[Penicillium candida]]''.

By taking the cheese through a series of maturation stages where temperature and relative humidity are carefully controlled, allowing the surface mould to grow and the mould-ripening of the cheese by fungi to occur. Mould-ripened cheeses ripen very quickly compared to hard cheeses (weeks against months or years). This is because the [[fungi]] used are biochemically very active when compared with starter bacteria. Some cheeses are surface-ripened by moulds, such as Camembert and Brie, some are ripened internally, such as Stilton, which is pierced with stainless steel wires, to admit air to promote mould spore germination and growth, as with ''[[Penicillium roqueforti]]''. Surface ripening of some cheeses, such as [[Saint-Nectaire]], may also be influenced by [[yeasts]] which contribute flavour and coat texture. Others are allowed to develop bacterial surface growths which give characteristic colours and appearances, e.g., by the growth of ''Brevibacterium linens'' which gives an orange coat to cheeses.