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Camembert and Roquefort cheese are flavorful mostly because of "mold," since this is the category that contains "fungi," which is the category that contains "Talaromyces," which is what gives the flavor. 
palebadgworthy

The correct answer is "mold".

Depending on the type of cheese, each would contain, respectively, one of the following two types of molds: Penicillium roqueforti, typically found in blue cheeses (such as: Stilton, Roquefort, and Gorgonzola) and Penicillium camemberti, present in the surface of mold-ripened cheeses (for example, Camembert and Brie).

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