Greggs sparks blue cheese debate with controversial new item

It's no surprise that as a nation we are passionate about our pastries, and one ingredient in a revamped bake from Greggs is causing concern.

Yes, the infamous Steak & Stilton Bake is back and dividing opinions again.

The pastry, which disappeared from Greggs' menu seven years ago, returned on September 3 as part of the bakery chain's autumn menu.

It combines diced beef cooked in gravy with Stilton, grilled onions and a black pepper crumb, all wrapped in Greggs' signature puff pastry.

Priced from £2.50, it is likely to prove particularly appealing to fans of strong, savoury flavours, but Greggs is aware it's not a smash-hit combination.

The company has introduced what it calls 'Stilton Insurance', allowing customers who try the Steak & Stilton Bake and hate it to exchange it for a classic Steak Bake at no extra cost.

Greggs surveyed 2,000 people, and found that 28 percent of Brits avoid Stilton altogether, while 11 percent refuse to try it.

Of those surveyed, 57% said they would be more willing to experiment with unfamiliar foods if they knew they could get their money back if they don't like it.

Some fans fumed at the news: "Why not normal cheese? I hate blue cheese," while another added: "It sounds utterly awful. Steak bake? Hell yea! Not the stinking cheese though."

Someone else had a creative idea: "Use it as soap… certainly better than eating it," while one commenter remarked: "I promise you, more people have asked for vegan options than this."

There are some thrilled fans though: "Don’t be shy. Make it permanent," and "Steak and Stilton bake, you little treasure!"

Why does blue cheese cause such a strong reaction?

Part of the answer seems to be sensory.

Blue cheeses are deliberately made using mould cultures, which create the distinctive blue-green veins running through the cheese.

During maturation, these cultures contribute to the strong odours and flavours that the likes of Stilton, Roquefort and Gorgonzola are known for.

Research from a previous British survey found that 44% of respondents were put off by the presence of mould on blue cheese.

Another 39% disliked its appearance and almost half cited the smell as a reason they might not try it.

It's hoped that the 'insurance' will encourage people to be bold and to give it a go anyway.

Zoe Harris, customer director at Greggs, said: “It’s been seven long years, and while we know Steak & Stilton has a fiercely loyal fan base, we get that there are still some Stilton sceptics out there.

“Blue cheese can be a bold sell, but we’re so confident this bake will win people over that we’re literally guaranteeing it,” she said.

“Consider this the ultimate taste test with zero risk, if you really can’t stand the Stilton, our classic Steak Bake is on us, no questions asked.

But with a free escape route, there has never been a cheaper time to settle the great blue cheese debate.

Is Stilton sophisticated and delicious, or does it simply taste like something that should never have been allowed near a pastry case?