Might as well add my two cents to this ancient thread reanimated by Cathy2:
Of the Roqueforts available-domestically, I prefer either a Papillion, or, moreso, the Coulet. Once unwrapped the Coulet oozes with a thick slime of whey. Coulet Roqueforts are ripened much deeper in the caves than, the, to my mind, common, Societie Bee. Of course, Roquefort is a king of European Blues, the French brother of Italian Gorgonzola Piquante'(aka Mountain Gorgonzola), and, a cousin of the Spanish Valdeon, or Cabrales(both the stronger of the aforementioned blues).
Speaking of gorgonzola and the milder blues. I'm sure many of you know the yin to Mountain Gorgonzola's yang is Gorgonzola Dolce: a "sweet" gorgonzola. Two of the best of these dolce(and some of the best blues period) both by Guffanti(the great Italian affineurs and distributors) are Gorgonzola Dolce and Gorgonzola Cremificato. Often mistaken for one another, the luscious cremificato has mascarpone mixed into the paste. In fact, a vendor for Guffanti, sometimes reps his wares by mounding gorgonzola cremificato into those little ice cream cones. Fun.
The following is a list, by no means definitive, of milder blues:
gorgonzola dolce of any maker, but especially Guffanti
gorgonzola cremificato, see: Guffanti
Point Reyes blue
Maytag (only this past year available once more after a health scare)
Rogue Creamery Smokey Blue(I love smoked cheeses and this is one of the best)
Jersey Blue, rock star affineur Rolf Beeler's, gorgeous marbled Jersey Cow milk, seasonal Swiss blue
Blauschimmel (a rare, buttery blue)
Cambozola and Cambozola black (both easily-sourced)
Cashel blue
fourme d'ambert
fourme d'ambert with sauternes
Being gauche rocks, stun the bourgeoisie