You know what?

The whole concept of bleu cheese is kind of grody.

We're eating moldy, bacteria-laden, decomposing food.

It's surprising we don't get sick from it.

I have a salad today that has a fontina dressing, which I added some bleu cheese, and boy is it tasty.

The only cheese I can't do, is gorgonzola.

It smells like it tastes; like stinky feet.

[Not that I go around licking stinky feet, but you know what I'm saying].

Useless Info:

'Blue cheese is believed to have been discovered by accident.

The caves that early cheeses were aged in shared the properties of being temperature and moisture controlled environments, as well as being favorable to many varieties of mold.

Roquefort is said to have been invented in 1070 AD. Gorgonzola is one of the oldest known blue cheeses, having been created around 879 AD, though it is said that it did not actually contain blue-veins until around the 11th century.

Stilton is a relatively new addition occurring sometime in the 18th century. Many varieties of blue cheese that originated subsequently were an attempt to fill the demand for Roquefort-style cheeses that were prohibitive either due to cost or politics.'