Which microorganism is primarily used in curing cheese?

The correct answer is molds because they play a significant role in the cheese curing process, particularly in the production of specific types of cheese such as blue cheese, camembert, and brie. Molds, particularly those from the Penicillium genus, are intentionally introduced during the cheese-making process to develop unique flavors, textures, and the characteristic rinds of these cheeses.

Molds contribute to the fermentation process and help in the breakdown of fats and proteins, enhancing the overall taste and aroma of the cheese. This complex biochemical activity results in the distinctive properties of mold-ripened cheeses.

Bacteria also play a crucial role in cheesemaking by fermenting lactose into lactic acid, which helps in the curd formation and flavor development. Yeasts can be involved in the fermentation process for some cheeses but are not the primary microorganisms used for curing cheese. Viruses do not have a role in cheese curing; they are generally not involved in food production processes related to dairy. Thus, the specific function of molds in the curing process marks them as the key microorganisms used in cheesemaking.