Observation: this is bowl of bleu cheese and the pic was taken at a salad bar. I must say that after researching the history and make of bleu cheese, I don't know if I'll be eating again. Read below:
Bleu cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with spores before the curds form and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave (wikipedia.org, 2011). The characteristic flavor of blue cheeses tends to be sharp and a bit salty. The smell of this food is both due to the mold and to types of bacteria encouraged to grow on the cheese: for example, the bacterium Brevibacterium linens is responsible for the smell of many blue cheeses, as well as the smells of "stinky" feet and other human body odor (wikipedia.org, 2011).
Source: http://en.wikipedia.org/wiki/Bleu_cheese
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