From humble beginnings, Blue cheese was and still is highly prized.  The original Bleu was Roquefort, aged for centuries in the Roquefort caves of France.  In America, Blue cheese was successfully produced about 1918 when the make-procedures with the blue-green Penicillium roqueforti mold and the curing methods were understood.
Today cheesemakers in Wisconsin carry on these time-honored traditions to develop the characteristic flavor and texture in blue-veined cheeses and now make many different types of Blue varieties... some of them are "Wisconsin Originals," like Nasonville's Blue Marble™ Jack and Cheddar-Blue.