Sometimes with cheese like this, the cheese itself isn't that bad. Its how you use it. I find that blue cheese can be enjoyable at times but overall it's not the best. But turn it into a sauce and serve it with an eye fillet and BANG. You can't beat that. It all comes down to the conditions and situation.
I think you might have more of a Swiss cheese situation on your hands. Holes everywhere. With a little bit more time and careful thought, you can turn a dime-a-dozen Swiss cheese into a high performing Gouda and soon enough, no one will be able to tell the difference. Plug those holes, serve it up with a few quality crackers, sit back and enjoy. If in doubt, just add wine (this works for cheese and Supercoach).