Step Ten:

The cheese now goes to a temperature and humidity controlled room for appropriate curing. Curing takes place with temperatures under 50 degrees so that microbial growth is slowed. Humidity is typically of 80%, with mold ripened cheeses even higher at about 95%. Some cheeses go through additional steps where mold growth is encouraged. (Brie or Blue Cheeses). Still others have rind washes applied during this ripening process (Limburger). The combination of milk type, starter cultures, enzymes, curd size, cooking temperature, and curing are some of the variables in the " Art of Cheesemaking", that account for thousands of different cheeses.