Well, Gorgonzola (and Roquefort and Stilton, in fact ANY "blue" cheese")has a natural and desired fungus in it - that's what gives it its flavour and name. If you don't like the look or taste of these blue cheeses, it's advisable to stay away from them. They're not mouldy in the usual sense of the expression, as long as they havn't passed its "best by" date.

Any of the standard spread cheeses mentioned above are probably what you're looking for.

Try looking for the half round or round boxes with Gerber brand, they have mix of different cheese flavours

Too funny! Sorry, OP. Gorgonzola is actually rather tasty without the 'smelliness' of Roquefort. There's also an even milder version: Masgonzola, mascarpone cheese layered with gorgonzola. Stay away from these if you can't stand the idea of eating 'good mould'.

If you like creamy 'clean-looking' cheese, try Camembert and Brie. Nice and mild for you.

Heavily processed, factory-produced cheeses generally do.

The OP is from India where there is undoubtedly fantastic food - just not much selection in the way of "mouldy" continental cheeses. He/she is obviously after something more or less neutral like Gerber/Philly/Vache qui rit etc. etc. and by pure coincidence stumbled across something spreadable but totally unfamiliar.