Those blues! They're always getting into everyone else's business. They're the nasty gossips on the block!
I take my "blue" container out of the cave every morning, open it and let it air AWAY from the other cheese. The mornings are cool enough, so as to not worry about things getting spoiled. This allows the cheese to breath fresh oxygen, dry out a little and keeps it from getting slimey. I also make sure to wash my hands thoroughly before handling any other cheeses. In fact, I usually attend to the blues last.