*熟化结束时奶酪表面状态代码（SurfaceOfCheeseAtEndOfRipeningCode）
代码表：
| 代码值 | 代码名称 | 代码值定义 | ||
| 英文 | 中文 | 英文 | 中文 | |
| NO_RIND | No Rind | No outside shell of cheese has formed during the cheese making process | ||
| RIND | Rind | Outside shell of cheese that forms during the cheese making process | ||
| SOFT_RIPENED_MOULD_RIND | Soft-ripened Mould Rind | Soft-ripened cheeses begin firm and rather chalky in texture, but are aged from the exterior inwards by exposing them to mould. The mould may be a velvety bloom of penicillium candida or P. camemberti that forms a flexible white crust and contributes to the smooth, runny, or gooey textures and more intense flavours of these aged cheeses. Brie and Camembert, the most famous of these cheeses. | ||
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