Cheese is one of the most palatable food items across the globe. The milk is first coagulated with lactic acid bacteria and the curd formed is filtered and separated from whey. The solid mass obtained is then ripened with growth of mould that develops flavour in it. There are several varieties of cheese, like Roquefort and Camembert cheese, etc.
Different types of cheese formed are ripened due to action of different microbes. Swiss cheese bears large holes due to more production of CO2 by bacteria Propionibacterium shermanii.