Question

"Different varieties of cheese are known by their characteristic texture, flavour and taste, the specificity coming from the microbes used." Support this statement with the help of two suitable examples.

Answer 1

Due to particular bacteria utilised in their manufacturing, several types of cheese are distinguished by their distinct texture, flavour, and taste:

1. Roquefort Cheese: The fungus Penicillium roqueforti gives it blue-green veins, a delicate texture, and a tart flavour.
2. Swiss Cheese: Propionibacterium shermanii is a bacterium that generates carbon dioxide, which gives it a nutty flavour and forms distinctive holes.