My verdict: The cheese was smooth and creamy. But I'm slowly coming to the conclusion that eating a blue cheese straight is not for me. It's just too intense. I can handle it melted on a hamburger (e.g. like I did with the Shropshire blue ) or perhaps with a dry salami , but not by itself or with crackers. Thus it's hard to give a review to a blue cheese since I'm so overwhelmed by the veins. (Not to mention that most blue cheeses contain Penicillium roqueforti , so they all have the same intense blue flavor.) Nonetheless, my curiosity is not deterred and I'm sure I will try other blue cheeses in the future. I just might have to dilute them or attenuate them, somehow.
 See http://en.wikipedia.org/wiki/Danish blue cheese.
 See http://en.wikipedia.org/wiki/Roquefort#Production.
 See my review here.
 See my review of Boar's Head Italian dry salami here.
 See http://en.wikipedia.org/wiki/Penicillium roqueforti#Uses. A few are made with Penicillium glaucum.