Certified Cheese Professional 2025 – 400 Free Practice Questions to Pass the Exam

Surface-ripened cheeses are characterized by their specific aging process, where molds or bacteria are introduced to the outer surface, allowing them to develop unique flavors and textures. Camembert and Brie are quintessential examples of this category.

Both cheeses undergo a process where a white mold (Penicillium candidum) is used to create a soft, creamy texture and a distinct, earthy flavor profile. As they age, the flavor intensifies, and their texture transforms from a firmer interior to a much softer, creamier state, which is a hallmark of surface-ripened cheeses. The interaction of the mold with the cheese inside is what gives these cheeses their characteristic qualities.

In contrast, the other options listed do not meet the criteria for surface-ripened cheeses. Gorgonzola and Stilton are examples of blue cheeses, which obtain their unique characteristics from the introduction of blue mold within the cheese rather than on the surface. Parmesan and Pecorino are hard, aged cheeses typically made without surface maturation. Mozzarella and Ricotta are fresh cheeses that are not aged and do not undergo the surface-ripening process at all. Thus, Camembert and Brie distinctly exemplify the processes and characteristics associated with surface-ripened