Blue mold cheeses (also known as blue-veined cheeses or just blue cheeses) are manufactured by inoculating the curd with Penicillium roqueforti cultures, which produce blue-green spores. Thereby, the mold’s proteolytic enzymes support the ripening of the cheese, influencing its aroma and texture, while lipolytic enzymes generate mono- and diacylglycerols as well as free fatty acids from milk fat (image by Maria A. Bauer, University of Graz, Austria; image modified by MIC). The cover is published under the Creative Commons Attribution (CC BY) license.