I figure the one just sat around for longer, as I’ve had extra blue-y cheese develop in my own fridge. Just never seen such a striking difference at the store, which I found mildly interesting.
This is moldly interesting
The “bluer” one looks just plain moldy to me. Not with the good kind, I mean.
That’s interesting that they look so different, but both look absolutely delicious. Weird how apparently some people in this comment section are unfamiliar with the concept of cheese.
Blue cheese is actually very tasty if you find the right one. I’ve tasted very awful ones and very tasty ones.
I’ve got a nice Stilton in the fridge for later today. So good.
Blue cheese is an unconventional but amazing addition to a bowl of chili.
Sam Rothstein would be pissed.
