The “bluer” one looks just plain moldy to me. Not with the good kind, I mean.

yeah I don’t like that there is what appears to be moisture inside the bluer ones packaging

I have eaten a LOT of different blue cheeses throughout the years, including blue cheeses with the “wrong” mold on accident, and I absolutely guarantee that the bluer one is the wrong mold. You don’t take a bite out of that shit without making sure you’re never making that mistake again…

Bho I’ve eaten basic Roquefort or even Gorgonzola looking more blue than this… are you using American blue-cheese scale or the European one? Sometimes it’s so blue it’s becoming green-ish but it’s still a treat.