• A very strong-smelling, soft, surface-ripened cheese originally from Belgium, then adopted in Germany and now made worldwide. It is made from pasteurized full cream cows’ milk started with Streptococcus lactis and S. thermophilus to develop acidity, coagulated with rennet, the curd formed into small bricks, dry-salted, ripened at high humidity for about 10 days until the surface develops a red colour, then further ripened at lower temperatures until finished. It has a cream-coloured close-textured paste.