I am not familiar with the soup part law dog speaks of

but

we get the fried onions and mushrooms ready , cut the blue cheese.
season the steaks with fresh ground pepper and kosher salt , then slap the steaks on the grill till rare or maybe pinch further , high hear sear that edge fat but middle is good and red yet.

then plate and put the blue cheese on to melt on the meat , oh the flavors are so good.

I'm not sure how blue cheese can get much worse. Lol

If it's blue, it's good, if it's fuzzy or any other color, just discard the bad part.

I can’t find it either must of went the way of the double noodle packet soup they had that was so good, it’s been a while since I had it the wife didn’t buy it much probably because of the smell. LOL

Lipton double noodle soup? They still have that here.

It's like asking if water can get wet.
Yup, it was wet to start with ....... same with blue cheese.
It was rotten to begin with !
Ol' friend used to say "You eat that ? ? Dang, I wouldn't mind to board you, you're easily satisfied".

Hard to beat a black n bleu burger at a local pub

That cheese can sure make a good push odor ingredient for a lure or bait. Fresh or aged with some mold or other things growing upon it.

I heard the same bacteria to make Limburger is the same bacteria found in body odor, primarily foot odor!!

… how’s it prepared? … never heard of such a thing

it's the secondary in foot odor

generally a half pound burger made with a higher concentration of Brisket ground
seasoned with Black and Tan seasoning a mix of black salt and black pepper and some other spices.
with bacon
on a brioche bun toasted
with melted blue cheese
served with a thin slice of red onion and BBq sauce

Our southern black and bleu burgers are different than the yankee ones. Here the burgers are grilled, then dipped in melted butter, then seasoned liberally with cajun blackened seasoning, then thrown back on the grill for a few minutes to blacken. Then bleu cheese is put on top, and generally another slice of cheese, either swiss or provolone. They are dressed with a mixture of mayo and creole mustard, lettuce and tomato. Except, I leave the nasty veggies off mine. They are very good!

Yotetrapper's description is how I like to do the rib eyes. Grill both sides to rare, then slather butter both sides and either Cajun spices or off the shelf blackened steak seasoning. Flip the steaks and repeat, then add bleu cheese crumbles and close the grill until 130ish temps. Pull and rest the steaks. They will reach 135 for a great steak.
Goes excellent with fresh crab.

I have liked blue cheese since I was a child. In the 60s I always wanted the Bleu cheese chip dip when we were at the store.
Don't have any experience with it going bad. Just about any cheese can be trimmed of the outer dried or moldy skin and still be good.