Several cheeses are famous for their moldy characteristics, which are essential to their flavor and texture. Some of the most well-known moldy cheeses include:

  1. Roquefort – A blue cheese from France made from sheep’s milk, Roquefort has distinctive blue-green veins of mold (Penicillium roqueforti) running through it, giving it a tangy and sharp flavor.
  2. Gorgonzola – An Italian blue cheese made from cow’s milk, Gorgonzola can be creamy or crumbly, with blue-green mold veins that provide a sharp, earthy taste.
  3. Stilton – A British blue cheese made from cow’s milk, Stilton is creamy and crumbly, with blue mold that adds an intense, slightly nutty flavor.
  4. Brie – A French soft cheese with a white moldy rind (Penicillium camemberti) on the outside. This mold contributes to its creamy texture and mild flavor.
  5. Camembert – Similar to Brie, this French cheese also has a moldy white rind, which ripens the interior to a smooth, creamy texture with a slightly earthy taste.
  6. Cabrales – A Spanish blue cheese made from a blend of cow, goat, and sheep’s milk. It has bold blue-green veins of mold that impart a very strong, spicy flavor.
  7. Bleu d’Auvergne – A French blue cheese with veins of mold, offering a rich, creamy texture and a spicy, tangy flavor.

These cheeses are enjoyed by many for the depth and complexity of flavor that the mold brings.

Image from Live Science