Researchers developed a new type of cheese using red koji mold, which is commonly used in Asian fermented foods. This innovative cheese has distinctive red veins running through it, similar to blue cheese but with a unique red color and flavor profile. The study examined how this special mold affects the cheese’s development and final characteristics. Impacts on everyday life: – Provides a new cheese variety with unique flavors and appearance for consumers – Demonstrates potential for combining traditional Asian fermentation with Western cheese-making – Shows how placement of mold in cheese affects flavor development – Offers insights for developing other new fermented dairy products – Could lead to more diverse and innovative cheese options in the market