alleryThe 'large holes' in Swiss cheese are produced by:
AAir injected during manufacture
BCO₂ released during fermentation by Propionibacterium sharmanii
CLactic acid bubbles
DPenicillium roqueforti
Answer & Solution
Correct answer: B. CO₂ released during fermentation by Propionibacterium sharmanii
**Swiss cheese holes** = CO₂ produced by **Propionibacterium sharmanii** during fermentation.
**Roquefort cheese** is distinct — ripened by the fungus *Penicillium roqueforti* growing on it (gives the blue veins + flavour).
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