Why is cheese kept in a dark, cool room?

Directions: Read the passage and answer the question that follows.

Cheese is a method to preserve milk in which cheese becomes completely different from milk. Cheese, however, has its own interesting and yummy taste. Cheese production is usually carried out with the help of bacteria (some are really good bacteria) and certain enzymes and natural acids which change the liquid milk into solid or semi-solid. The proteins and fats present in the milk are maintained by the saving action of such bacteria and enzyme products. The main ingredients which preserve cheese are salt and acids. The most important process in cheese-making, especially cheddar, which is one of its types, involves some basic steps. Bacteria and enzymes convert the lactose sugar present in milk into lactic acid. The rennet modifies milk proteins called caseinogens into insoluble casein. The casein, then turns into a gel-like product called curd. The curd stores most of the fat and calcium from the milk as well. The thick curd is pressed with a cheese press to solidify the cheese. The cheese is then stored in a dark, cool room for nine to twelve months to develop its taste and thickness by the good bacteria present. Some may have also seen holes in certain cheese. They are due to the presence of a special kind of bacteria which acts on cheese during the ripening or storage stage. Cheese-making  is a complex process, but it preserves the milk proteins and sugars which keep one healthy for long.