The maturing process is the stage that enables the cheese to be ripened and the curd ingredients (lactose, proteins, fatty acid) to be transformed; this maturing stage is called "enzymatic digestion". Several biochemical reactions are behind the transformation of molecules called substrates into composites, taking a part in altering the organoleptic qualities of the cheese (aroma, flavour, texture, colour).

Three main players are at the root of this transformation :

The bacterial flora (lactic streptococcus, lactobacillus, leuconostoc)
     brought by fermenting agents,
the yeasts,
the moulds.