Penicillium is liable for the distinct taste and smell of blue, alongside its signature blue and green veins and spots. Blue molds have a very unique effect on cheese. They stimulate 2 methods dramatically: proteolysis which causes the cheese to require an extra-creamy texture (especially in proximity to the blue mold veins), and lipolysis (the breakdown of fats), which makes up the tangy, spicy, sharp, and powerful flavor. The delicate texture stands up to the sharp flavor and together they produce an exciting flavor which is usually further balanced against sweet/nutty milk and much salt this mix is so unique – it’s unlike the other food.