blue mold?

[Bernardsmith]

I have some commercially made cheddar and I see that it is developing some blue mold where it has been exposed to the air in the fridge. Is this blue mold likely to be P. roqueforti or is it more likely to be some other kind of mold? If it is P. roqueforti then presumably I could harvest this and grow it on bread and so use it to inoculate some cheese down the road... Thoughts? Thanks

[awakephd]

In my limited experience, blue mold on a commercial cheddar is likely to be a wild blue, which likely will not provide the flavors you want for a blue cheese. (Or for a cheddar, for that matter.) But maybe someone else has a different experience ...