surfaceripening

Surfaceripening is a ripening process that occurs in certain foods, primarily cheeses, where the ripening agents like bacteria or molds are found on the surface of the food rather than throughout its interior. This contrasts with interior ripening, where the ripening process happens within the bulk of the food.

The characteristic flavor and aroma of surfaceripened products are developed by the microorganisms that colonize and break down compounds on the exterior. These microorganisms, often specific strains of bacteria or molds, are typically encouraged to grow by washing the surface with brine, alcohol, or by introducing specific cultures. The moisture and nutrient-rich environment on the surface facilitates their activity.

Common examples of surfaceripened foods include many soft cheeses, such as Brie and Camembert, which develop a white, bloomy rind due to Penicillium camemberti mold. Washed-rind cheeses, like Munster and Limburger, are another category, where the rind is regularly washed with brine, promoting the growth of Brevibacterium linens, which imparts a pungent aroma and reddish-orange color. The enzymes produced by these surface microorganisms then diffuse inwards, contributing to the overall texture and flavor development. The intensity of the ripening and the specific characteristics are heavily influenced by the type of microorganism, the washing regime, and the aging conditions.