It's true confession time. While I love to eat blue cheeses, I'm used to the way they look when packaged for retail sale. The veins of blue mold inside the cheeses look very appealing to me, but the furry blue coat on the outside of most of the blue cheeses I see on this forum just looks downright scary to me. The commercially packaged blue cheeses that I buy generally look pretty clean on the outside edges. They may have visible lines of blue mold in cracks and crevices, but they aren't furry looking. Are you supposed to just cut off the outer rind on these kinds of cheeses?