Intention of this work was to specify production process of cheeses with noble mold, with emphasis on main varieties of cheeses this sort. The role of microbial cultures during production, and also during ripening of cheese is described in detail. On the market, we can find cheeses with white mould grown on surface or cheeses with blue mould grown inside. These cheeses can be made from cow's, sheep's or goath's milk. Ripened cheeses with noble mould are more digestible than other types of cheese, becouse of their more extensive proteolysis and lipolysis during ripening.