What is the primary difference between surface-ripened and internally-ripened cheeses?

The primary distinction between surface-ripened and internally-ripened cheeses lies in the way they develop their texture and flavor as they mature. Surface-ripened cheeses are characterized by a rind that forms on the outside, which can influence the flavor profile and texture of the cheese itself. These cheeses undergo a fermentation process involving molds or bacteria that primarily act at the surface, allowing the interior of the cheese to remain relatively firmer or less mature compared to the outer layer.

On the other hand, internally-ripened cheeses do not develop a traditional rind in the same manner. Instead, the ripening process occurs throughout the body of the cheese, often resulting in a more uniform texture and flavor throughout. This can make the internal characteristics more pronounced, as the enzymes and bacteria work through the curd, creating a different maturation dynamic compared to surface-ripened varieties.

The other options may relate to aspects of cheese ripening and flavors, but they do not capture the foundational difference in the formation of rinds and the ripening methods used for each type, which is the crux of understanding surface versus internally ripened cheeses.