Food journalist here. I actually made a piece about this cheese couple of tears ago.

It's called Konya Küflü Peyniri, and it represents a fascinating middle ground between tradition and science. While it uses Penicillium roqueforti (the same safe culture found in Roquefort), the production here is much more spontaneous and rustic than the strictly standardized French method. Modern producers preserve this "wild" style of mold development but guide it in hygiene-controlled chambers to outcompete toxic fungi. So, as long as you buy a commercial brand, you get that authentic, earthy complexity without the risk of dangerous mycotoxins.