The yeast species Saccharomyces cerevisiae is an important model organism in cell biology. The fruiting bodies of some larger fungi are collected as edible mushrooms, including delicacies like the chanterelle, cep, and truffle, while a few species are cultivated. Mould fungi provide the meaty (umami) flavour of fermented soybean products such as tempeh, miso and soy sauce, and contribute flavour and colour to blue cheeses including Roquefort and Stilton.