As a food safety expert with a background in microbiology, I can provide you with an informed perspective on the presence of blue mold on cheese.

English Answer:
Blue mold on cheese is not inherently bad. In fact, certain types of cheese, such as Blue Stilton, Roquefort, and Gorgonzola, are specifically made with the introduction of Penicillium mold spores. This mold is not only safe to eat but also contributes to the unique flavor and texture of these blue-veined cheeses. However, it's important to differentiate between the desirable blue mold and other types of mold that might develop on cheese.

When you see blue mold on a cheese, it's generally safe to eat around it, as long as the cheese is within its best-before date and shows no other signs of spoilage, such as off odors, a slimy texture, or an excessive amount of mold that could indicate a more general contamination. If the mold is extensive and the cheese is past its best-before date, it's safer to discard the cheese.

Chinese Translation:
作为一位具有微生物学背景的食品安全专家，我可以为您提供关于奶酪上出现蓝霉的知情观点。

奶酪上的蓝霉并不一定是坏事。实际上，某些类型的奶酪，如蓝纹斯蒂尔顿、洛克福和戈贡佐拉，是特意通过引入青霉菌孢子制作的。这种霉菌不仅安全可食，而且还有助于这些蓝纹奶酪独特的风味和质地。然而，重要的是要区分奶酪上理想的蓝霉和其他可能生长在奶酪上的霉菌类型。

当您在奶酪上看到蓝霉时，只要奶酪在其最佳食用日期之内，并且没有其他变质迹象，如异味、黏糊糊的质地或过多的霉菌（这可能表明更普遍的污染），通常可以安全地在霉变区域周围食用。如果霉菌广泛分布，且奶酪已过最佳食用日期，则更安全的做法是丢弃奶酪。

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In addition, harmful bacteria, such as listeria, brucella, salmonella and E. coli, can grow along with the mold. Mold generally can't penetrate far into hard and semisoft cheeses, such as cheddar, Colby, Parmesan and Swiss. So you can cut away the moldy part and eat the rest of the cheese. ... These molds are safe to eat.read more >>