Swiss cheese is characterized by large holes. Large holes are developed

When ripening of cheese for minimum 2 yrs. is done

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Due to fermentation brought about by added fungi

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Due to

C O_{2}

released by bacterial activity

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Manually for easy storage & transportation

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Solution

The correct option is C Due to $C O_{2}$ released by bacterial activity
When the Swiss cheese is prepared with the help of Propionibacterium large holes are formed on the cheese and carbon dioxide is released during this process.
So, the correct option is 'Due to Carbon dioxide released by bacterial activity'.

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C O_{2}

{C O}_{2}

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