surfaces amenable to a class of bacteria (Brevibacterium linens, the reddish-orange smear bacteria) that impart pungent odors and distinctive flavours and produce a firm, flavourful rind around the cheese. Washed-rind cheeses can be soft (Limburger), semi-hard, or hard (Appenzeller). The same bacteria can also have some effect on cheeses that are simply ripened in humid conditions, like Camembert. The process requires regular washings, particularly in the early stages of production, making it quite labor-intensive compared to other methods of cheese production. Smear-ripened S-rind cheeses are also smear-ripened with solutions of bacteria or fungi (most commonly Brevibacterium linens, Debaryomyces hansenii or Geotrichum candidum), which usually gives them a stronger flavor as the cheese matures. In some cases, older cheeses are smeared on young cheeses to transfer the microorganisms. Many, but not all, of these cheeses have a distinctive pinkish or orange coloring of the exterior. Unlike with other washed-rind cheeses, the washing is done to ensure uniform growth of desired bacteria or fungi and to prevent the growth of undesired molds. Examples of smear-ripened cheeses include Munster and Port Salut. Blue So-called blue cheese is created by inoculating a cheese with Penicillium roqueforti or Penicillium glaucum. This is done while the cheese is still in the form of loosely pressed curds, and may be further enhanced by piercing a ripening block of cheese with skewers in an atmosphere in which the mold is prevalent. The mold grows within the cheese as it ages. These cheeses have distinct blue veins, which gives them their name and, often, assertive flavours. The molds range from pale green to dark blue, and may be accompanied by white and crusty brown molds. Their texture can be soft or firm. Some of the most renowned cheeses in this type include Roquefort, Gorgonzola and Stilton. Granular Granular cheese is a type of cheese produced by repeatedly stirring and draining a mixture of curd and whey. It can refer to a wide variety of cheeses, including the grana cheeses such as Parmigiano-Reggiano. Brined Brined or pickled cheese is matured in a solution of brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in hot countries. Brined cheeses may be soft or hard, varying in moisture content, and in color and flavor, according to the type of milk used. All will be rindless, and generally taste clean, salty and acidic when