Camembert and Roquefort cheese are flavorful mostly because of?

* Camembert is a surface-ripened cheese, meaning that the mold grows on the outer rind of the cheese. The mold, *Penicillium camemberti*, is what gives Camembert its characteristic creamy texture and earthy, mushroomy flavor.

* Roquefort is a blue cheese, meaning that mold is cultured throughout the cheese. The mold, *Penicillium Roqueforti*, is introduced to the cheese during its production and grows within the cheese, creating the blue veins that are characteristic of Roquefort. This mold gives Roquefort its pungent, sharp, and slightly salty flavor.

While other factors, like the milk used, the aging process, and the specific production techniques, also contribute to the flavor, the mold is the primary driver of the distinct taste profiles of Camembert and Roquefort.