 
Blue and white molds within and on the surface of Roquefort cheese
On the right, the white hyphae of the blue mold are visible
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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.
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Microbes in the Kitchen
