Stilton cheese stocked a generic "British Blue cheese". Other makers have adopted their own names and styles. Other examples of blue cheeses include Gorgonzola cheese of Italy, which is made from cows' milk; and the French cheeses Fourme d'Ambert from Auvergne and made with cows' milk and Roquefort, which is made with ewes' milk. Blue Stilton is often eaten with celery or pears. It is also commonly added as a flavouring to vegetable soup, most notably to cream of celery or broccoli. Alternatively it is eaten with various crackers, biscuits and bread. It can also be used to make a blue cheese
Passendale cheese Passendale cheese Passendale cheese, named for Passendale, the village where it originated, is one of the best-known cheeses of Belgium. Regular Passendale cheese is produced in two versions, Classic and Prelude. There is also a premium version, Passendale Bel Age. Passendale Cheese resembles a loaf of bread, with a round shape, and a hard but edible brown rind with spots of white. Inside, the flesh is golden, dotted with small holes and very creamy. It has a firm and damp consistency, slightly sweet bouquet and mild flavor. The Donck family of Passendale started producing cheeses in 1932 with the cooperation