Abstract: In order to screen molds that could provide desirable flavor for mold-ripened cheese, the mold strains isolated from sufu-related products were used to prepare experimental cheese samples. These samples were subjected to the determination of physicochemical indicators and sensory evaluation, ultimately identifying strains that exhibited both cheese-ripening ability and favorable flavor profiles. The 4 mold strains with cheese-making potential were isolated from sufu-related products, namely Geotrichum candidum (strains MP07 and MP08), Mucor circinelloides (strain FR04), and Actinomucor elegans (strain QF03). Physicochemical indicators demonstrated that all 4 sufu-derived mold strains exhibited certain cheese-ripening ability. The cheeses produced by them were close to commercial Camembert cheese in terms of main component content. The moisture content was 51.43~54.46 g/100 g, the protein content was 15.00~16.31 g/100 g, and the fat content was 26.47~29.62 g/100 g. At the end of ripening, the pH inside the cheese produced by them was around 6.0, and the pH outside was around 7.0. Primary and secondary proteolysis occurred in the cheeses produced by them, and the proteolysis indices of sample 423 produced by strain FR04 and sample 365 produced by strain QF03 were significantly higher than those of the other 2 groups of samples (P<0.05), with 12.55% and 11.59%, respectively, which indicated that these 2 strains of molds had stronger cheese-ripening ability. The texture parameters of the core parts of the cheeses produced by them changed during the ripening period. The hardness, chewiness and resilience of sample 365 at the end of ripening were significantly lower than those of the other 3 groups (P<0.05), indicating that the internal ripening state was the best. The results of sensory evaluation indicated that there were significant differences (P<0.05) in appearance, odor, taste, and mouthfeel between the 4 groups of sufu-derived mold-ripened cheeses and commercial Camembert cheese, and the sample 365 achieved the highest average overall liking scores (5 points) among the five groups of mold-ripened cheeses. Therefore, among the 4 mold strains, strain QF03 was determined to be the most suitable strain for cheese production. This study provides a new high-quality fermentation strain to produce mold cheese, which contributes to the development and utilization of microbial resources in China.