The mold can change color as it matures...And if you bought it from iGourmet you really don't know how long it was in that shrink wrap.
And Bleu d"auvergne can be made with a different strain of blue mold than other blue cheeses or roquefort....perhaps that other strain of mold can be a different color? I don't know.

No. Never seen it brown. I think I'd take it back. I've looked on their websites and nowhere does it say that it's normal for the colour to change so don't let them tell you that it is. It should have a white/ivory colour with the blue/green veins. The skin should be whitish - it can sometimes take on blue/green hints. It's a very fresh-looking cheese and is less smelly than a Rocquefort.

What does brown mean to you? I see lots of blue cheeses w/ what I think of as a greenish, yellowish streaking in the veins, along w/ the familiar blue.

Carol, brown means brown. It's not greenish at all.

Linda, you are the blue cheese expert. I hoped you would weigh in.

Islay Corbel, I'm glad to hear from someone who knows the cheese "in person." It's not well known in the U.S. I think I will write to iGourmet about it.

Bought a 2 pound wheel of blue from Maytag at Christmastime. It had lots of yellow streaks and oozed a liquid when brought to room temp. Maytag replaced it. Have not seen brown in blue cheese, but would surely question it.

I sure have seen brownish streaks in blue cheese.....but it gets that way as it ages. However Bleu d'Auvergne is shorter aged than most blue cheeses. I am sure it's fine....won't hurt you, just a bit over aged.
Blue cheese doesn't go bad....it already is "bad"! I have eaten a wheel of blue cheese that got forgotten in the back of a friend's refrigerator for 2 years. About half of it was turned totally to blue mold, but the part that looked like cheese still was delicious. Very strong flavored but good.
Whenever you buy a fresh product ( as different from something canned or dry) from a mail order source, particularly one that buys from another source, you run the chance of them having kept the product too long.
When my husband was alive, he would get disgusted by people who would buy Maytag Blue form a 3rd party and then complain to him that it was over aged. He particularly deplored the supermarkets and cheese shops who would buy in quantity at wholesale prices, then when they didn't sell, drop the price to less than the over the counter price at the dairy. And people would come to the dairy and find blue cheese was $6 for a wedge and say..."but at so and so store, I can buy it for $5!"
Complain to iGourmet...I am sure it's OK to eat....but it's not as you think it should be.

I don't agree that brown "blue" cheese is ok to eat. It sounds like a nasty bacterial growth. The colour of this cheese should be bright and vibrant. Anyway, it's a bit of cheese - why take any risks?

If it were bacteria it would smell "bad"...besides after the milk has set and separated into curds and whey, the acid level is such as to discourage any bacterial growth....not totally prevent but to discourage.
The color of cheeses, particularly a "mouldy" cheese like blue, Roquefort, Brie, Camembert is dependant on what the cows were eating when the milk was collected....unless the cheese has had bleach added. Maytag blue is not bleached, so you will notice that sometimes it appears yellowish, when the cows were eating fresh green pasture and more white when their food is more hay and less lush green stuff.
Once cheese has been made and aged, it really doesn't spoil. It may get moldy, or dry out....but it really doesn't grow bacteria.

They must have 'hand cut' some time before shipping... They really should cut JUST before sending. Even just a week will cause some changes depending on temp stored, package sitting around to be shipped.

I think it is fine, but i have not seen yours. My argument would be wanting the freshest cut and let the aging happen in my fridge, on my time. I use bright fresh and firm blues much differently than ones i've had a while...or one i've chosen specifically for that special 'stink'.