Big holes in Swiss cheese are made by a\

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Professor PC Thomas Classes · Answer

(c): Ripened cheese is prepared from unripened cheese by first dipping in brine, wiping and then maturation with different strain of bacteria and fungi. It takes $1-16$ months for ripening. Large holed Swiss cheese is ripened with the help of $\mathrm{CO}_{2}$ producing (causing holes) bacterium called Propionibacterium shermanii.