Is the color of the mold on the piece of cheddar cheese in my
refrigerator an indicator of anything? I somehow think the thin spots
of white mold seem less bad (for lack of a better word) than the
blue-ish stuff.

You're welcomed to reply "I think so" or "I don't think so" but I'd love
to know if anyone actually has some science on this one, e.g., are mold
colors indicative of anything, does it depend on the mold originally
used in the making of the cheese, etc.

The cheese in question is all natural, grass-fed, sung to by lovely
maidens and men as it aged - that sort.

Thanks.

-S-