What is the role of microbes in making cheese?

Cheese, is one of the oldest food items in which microbes were used. Bacteria and fungi are used to impart particular texture, taste, and flavor to cheese.For example, the large holes in ‘Swiss cheese’ are due to production of a large amount of CO₂ by a bacterium named Propionibacterium sharmanii. The ‘Roquefort cheese’ are ripened by growing a specific fungi on them, which gives them a particular flavour.