(A) Roquefort cheese is ripened by growing a specific fungus,$Penicillium$ $roqueforti$,on it,which gives it a particular flavor. $Propionibacterium$

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(A) Roquefort cheese is ripened by growing a specific fungus,$Penicillium$ $roqueforti$,on it,which gives it a particular flavor. $Propionibacterium$ $shermanii$ is used for the production of Swiss cheese. $LAB$ (Lactic Acid Bacteria) are used for the production of curd. Therefore,the correct option is $A$.