https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ACheese%2F40%2FenTranslations:Cheese/40/en - Revision history2026-11-15T03:14:01ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Cheese/40/en&diff=57967&oldid=prevFuzzyBot: Importing a new version from external source2023-06-18T02:42:33Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Some cheeses have additional bacteria or [[Mold (fungus)|mold]]s intentionally introduced before or during aging. In traditional cheesemaking, these microbes might be already present in the aging room; they are allowed to settle and grow on the stored cheeses. More often today, prepared cultures are used, giving more consistent results and putting fewer constraints on the environment where the cheese ages. These cheeses include soft ripened cheeses such as [[Brie (cheese)|Brie]] and [[Camembert (cheese)|Camembert]], blue cheeses such as [[Roquefort (cheese)|Roquefort]], [[Stilton (cheese)|Stilton]], [[Gorgonzola (cheese)|Gorgonzola]], and [[rind-washed cheese]]s such as [[Limburger cheese|Limburger]].</div>FuzzyBot