refrigerating blue cheese

Has anyone else noticed that some (all?) blue cheeses have very little color when you buy them but start to develop color as soon as they're exposed to air. I buy mainly Rogue River blues, which is where I've noticed it.

By the way, it's best to rewrap the bleu cheese every time you use it. So when you bring it out to serve or in a recipe, rewrap in new parchment paper or foil. This prevents moisture from building up.

Apologies for the spam -- we're working to track it down.

Forgot to mention in previous post:
Cheese is a biologically active product. So, when wrapping, think in terms of letting it breathe.
It's OK to refrigerate - but allow to come to room temperature before serving.

Thanks @ChefJune! @latoscana--Wow, so it's the rind that has to be looked after; how interesting.

You don't have to toss it if it's moldy - you can brush away anything that looks unappetizing. But if it's yellowing, then it's getting old and dry.

Steven Jenkins in his Cheese Primer says he used to always wrap cheeses in waxed paper or foil but now finds that wrapping in plastic wrap is fine, too. But the rind should not be left in contact with plastic for long or the cheese will start to suffocate. Another exception is chevre, which he feels is best in foil, waxed paper, or a glass or plastic container with tight lid.

No, you remembered right. Foil is okay for keeping blue cheese, but I wouldn't use it for any others.

Am I remembering wrong, or possibly foil as well for keeping? This is a great question, I always wonder myself, since, as you say, it's already moldy.

The secret to keeping any cheese is to wrap it in paper. Butcher paper, or waxed paper. Never plastic wrap. and when you get it home from the store, be sure to take it out of the plastic wrap.

It should keep two weeks, or until it's gone, whichever comes first. ;)

If it's wrapped well, I find mine will last 2 weeks. And you can tell it's getting old if the white parts begin to turn yellow or pink.