by moulds, e.g. Camembert and Brie, some are ripened internally, e.g. Stilton, which is pierced by the cheesemaker with stainless steel wires , to admit air to promote mould spore germination and growth, in e.g. of Penicillium roqueforti . Surface ripening of some cheeses, e.g. Saint-Nectaire , may also be influenced