Blue cheeses have so much salt added, in my experience. That being said, I have let my cheeses (raw unsalted) go moldy, and the molded edges themselves tasted good eaten first before or instead of the cheese as snack. No one told me to do this, I just tried it on my own, and felt no ill effects, to the contrary felt good. It it true one can make blue cheese out of (raw) butter? Would there be special steps to take to do that I wonder.