Here's how it works:

* Mold: Certain types of mold, like *Penicillium roqueforti* and *Penicillium camemberti*, are intentionally added to milk during cheesemaking.

* Enzymes: These molds produce enzymes that break down the milk proteins and fats, contributing to the cheese's flavor, texture, and aroma.

* Examples: Popular cheeses made with mold include Roquefort, Camembert, Brie, and Blue Cheese.

Other food products made using fungi include:

* Soy Sauce: Made using the fungus *Aspergillus oryzae*.

* Tempeh: A fermented soy product made using the fungus *Rhizopus oligosporus*.

* Miso: A fermented soybean paste made using the fungus *Aspergillus oryzae*.

* Mushroom Products: Of course, many mushrooms are eaten directly, and some are also used to produce other products like mushroom broth and sauces.

Let me know if you'd like to know more about any of these!