It’s a fact of life, not everybody likes blue vein cheese. It can be an acquired taste.

Many people I know absolutely hate it. However, when I was kid I can’t recall anybody liking blue vein cheese.

So, obviously there has been a culinary or cultural change in Australia over recent years.

I also think there has been a change in the availability and assortment of blue vein cheese in the marketplace.

If you look back a few decades, there were mainly the very strong, acidic and crumbly varieties available. But now there is a huge range that includes less offensive, mild and creamy versions.

I personally prefer the mild creamy brie style blue veins, rather than the rich Stilton variety.

The history of blue vein cheese isn’t’t completely documented; however the general consensus is that it was accidental, out of the blue (excuse the pun).

The original product was possibly contaminated with a wild mould, which may have even been dangerous.

However, modern cheese makers have perfected the process of inoculating the cheese with safe penicillin moulds, which after exposure to oxygen turns a shade of blue, and produces a range of pleasant flavours

Blue vein cheese also a very versatile ingredient and can be incorporated into wide range of recipes.

The next time you make a creamy cauliflower soup consider melting in some blue vein cheese – it’s spectaculars.

Blue vein cheese also goes wonderful on a pizza accompanied by prosciutto ham, English spinach and flame grilled capsicum.

It’s incredible cooked into a savoury muffin or scone.

Try stuffing a chicken breast, crumbed and pan-fried.

And one of the most fascinating and delicious desserts I’ve tried was pears p[poached in read wine and served with blue cheese ice-cream – it actually was magnificent.

Of course, blue vein cheese is also beautiful when simply served on a cheese platter with condiments, such as red wine jelly or quince paste.