I have a block of bleu cheese that I bought and have had in the fridge for about a week. It seems to be getting “bluer” but I could just be paranoid. If this is the case, is it still ok to eat? How does one know when it is no longer safe?
Single bachelor, in case you haven’t figured that out 
The mold that makes the blue bits is alive. As it grows, your cheese will get bluer and tastier. You can speed up the growth by leaving it out of the fridge for a few days.
Can you make your own bleu cheese by getting some of the blue bits and putting them on some cheddar and letting it sit for a while?
I’d watch my back from now on, if I were you. The cheese industry has killed many people that threaten their business. 
Why do you think there no “cheese mold” industry. They could wipe the floor with bleu cheese producers, in theory, because they could sell the mold only. But the Borden people whacked 'em!
The fungus’ll grow on heavy cream. Yumm :). I’m not sure that it likes cheddar. Here’s an earlier thread with lots of good information on cheese making.
In fact, the mold in bleu cheese is a variety of Penicillium mold. Not the same species that Fleming used to discover penicillin, but a close relative. I don’t know that the cheese mold has any penicillin in it, but I wouldn’t be surprised if there was some, which might tend to retard bacterial growth.
mine will get more of a green color rather than blue, and get fuzzy.
Can’t…resist…any…longer.
It starts slipping out of the refridgerator late at night, after you’ve gone to bed. Comes home early in the morning, looking like bad Swiss, smelling like limburgher.
And it starts hanging around with undesireables, common things such as saltines and Wonder Bread.
Some cheeses just resist culture.
Thank you everyone, both for the info, and the much needed laugh this morning.
But does it go bad?
I’m in the same boat and I’m afraid I don’t know the answer, although I’d like to. However, at this time of year I feel terribly conflicted as I’ve experimented with keeping some socks in the fridge for really hot summer days - just got a nice feel when you slide 'em on. This doesn’t work quite so well when you also have blue cheese in the fridge.
People sometimes don’t understand how complicated the bachelor life can be.
What about the cheese ?
Blue cheese will ‘share’ its odour with anything else kept in the same fridge. For this reason, keep it wrapped in a sealable fridge or freezer bag.
The mold that makes cheese blue won’t work on just any old cheese if you add it. You need to mix the right mold, in the right way, to the right ‘raw material’, under very precise conditions, for the mold to ‘take’ and for the result to be worth producing.
How do you tell if it’s gone ‘bad’ or gone ‘off’? First sign: the odour changes from that ‘blue cheese’ smell which some people hate but which aficionados adore to something nastier and indicative of bacterial breakdown beyond that which makes blue cheese appetising. Second sign: the texture of the cheese itself changes as its internal structure breaks down. It tends to slowly decompose from a nice, solid-enough chunk o’cheese, which coheres reasonably well, into powdery fragments which break off too easily and show unwanted surface irregularity.
No more so than other cheeses. It can go dry and crusty and still be edible, but sometimes you’ll find a non-blue fungus or a slimy scum growing on it. That’s a sign that your cheese has gone over to the dark side.
Waiting to hear what other kind of bachelor exists. 
Indeed. A thought that occurred to me shortly after hitting the post button
Good, Good, some technical cheese information that I can use. And handy sock tip to boot;)
Indeed. A thought that occurred to me shortly after hitting the post button
Good, Good, some technical cheese information that I can use. And handy sock tip to boot;)
Thanks everyone!
Update: as of today, the cheese appears to actually getting fuzzy although it smells ok. I think I’m going to have to toss it
I LOVE bleu cheese. But one day I noticed that a chunk of it that was formerly (could “sweet” be the right word?) taster much more bitter. I actually examined it under magnification and discovered that it was covered with tiny mites. Insects in my cheese! AAARRGH! The whole chunk went into the can, and now I store my bleu cheese in the freezer. The little buggers weren’t bothered by 40 degrees, but -5 degrees seems to keep them away.
hammerbach, the little village of Würchwitz in Saxony-Anhalt (Germany) is famous for its mite cheese. Yes, cheese with living mites. They grow tyroglyphus casei mites on their cheese. On purpose. And eat it. And sell it.
You threw away a delicacy!
Most food you eat unless freshly cooked is covered with some sort ot critters if you magnify enough. Best not to look
Google about under “maggot cheese”, or “casu marzu” if you prefer. Actually, I’ll save you the trouble:
You know, I kind of think that casu marzu stuff sounds kind of icky.