There are many varieties of surface-ripened cheeses - one way to divide them up is by moisture content: soft surface-ripened have high moisture content for example Limburger cheese.
Semi-soft surface-ripened cheeses have a average moisture level [38 - 45 %] for example Fontina, Taleggio & Raclette.
Hard surface-ripened cheeses have a low moisture content [less than 38 %] for example Comté cheese.
The curing / ripening process for these surface-ripened cheeses are very important to develop unique and complex aromatic flavours and other characteristics like texture and appearance.
** Refer to the article attached for more information on the importance of environmental conditions that allow the bacteria, yeasts and moulds to develop as desired - such as aging room / ripening room, temperature and humidity.