surface-ripened

There’s chevre, a soft, fresh variety with a mild flavor; chevre smoked with applewood; tomme, a semi-hard alpine-style cheese; and crottin, a surface-ripened cheese like brie with a rich, tangy flavor.

Bloomsbury: A surface-ripened, pasteurized cow’s milk cheese with a buttery texture.

Undaunted, Grecz discovered that a common microbe, Brevibacterium linens, found on many soft, surface-ripened cheeses, manufactures an antibiotic that kills off many other microbes, though it is harmless to man.