The ‘Roquefort cheese’ is ripened by -

The correct answer is Option (4) → Fungi

(1) Bacteria — Incorrect. Bacteria are used for other cheeses. The large holes of Swiss cheese come from the CO₂ made by the bacterium Propionibacterium sharmanii.

(2) Protozoa — Incorrect. Protozoa are not used in making cheese. They cause diseases such as malaria.

(3) Virus — Incorrect. Viruses can multiply only inside living cells. They are not used to ripen cheese.

(4) Fungi — Correct. Roquefort cheese is ripened by growing a specific fungus on it. The fungus gives the cheese its particular flavour.

NCERT Extract:
Microbes in Household Products – “… Cheese, is one of the oldest food items in which microbes were used. Different varieties of cheese are known by their characteristic texture, flavour and taste, the specificity coming from the microbes used. 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.”