Adding lactic acid bacteria (LAB) to milk, results in formation of curd, because of coagulation of milk proteins. This curd is further processed to form cheese. Cheese can be classified on the basis of their texture or hardness and ripening. Roquefort cheese is a semisoft cheese. In this cheese, spores of fungus Penicillium roqueforti are added to the curd before final stages of cheese production.