Blue and white molds within and on the surface of Roquefort cheese
On the right, the white hyphae of the blue mold are visible
Holes in hard cheese like swiss cheese are a result of CO2 release by propionibacteria. In soft cheeses, holes are set artificially in order to provide good growth conditions for the molds Penicillium camenberti or P. roqueforti.
Microbes in the Kitchen
