This question made some people laugh, but I think it is a serious issue. There are types of cheese on which mold is cultivated, such as Rocfort cheese.
Unfortumately, some harmful mold may grow on old cheese, or one that was not treated under strict hygienic control. Most would assume the color is due to the characteristic mold, being unable to distinguish the good from the bad one.
Can I distinguish the two just based on smell color and taste?