A wedge of English Cheddar I purchased recently had a few threads of blue mold inside, the result of a breach in the rind. The blue didn’t deter me—the cheese tasted great—but I knew many shoppers would eye the piece and put it back. I asked the clerk how she talks to customers who flinch at the sight of blue veins in a Cheddar. “I tell them it’s been kissed by mold,” she said. I like that.