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Fresh Cheeses With Little Or No Aging, Usually Eaten Within Days Of Production
Typically Creamy Cheeses Often With White Penicillium Candidum Rinds
Semi- Firm To Hard Cheeses That Range From Springy To Crumbly
Cheese With Rinds Washed In Brine, Wine Or Spirits
That Have Mold Spores Introduced Internally During The Cheese Making Process