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
Fried cheese option to any person who doesn't eat meat. Its name is "rántott sajt" which simply means "fried cheese" or "deep fried cheese". It is almost always served in a square or in a triangular shape. Mozzarella cheese is often used by fried cheese food manufacturers, because it has a desirable gooeyness when melted and because it has a neutral flavor that is "widely acceptable". A significant amount of oil is absorbed into cheese when it is fried, and the frying of cheeses adds advanced lipid end products and dicarbonyls to advanced glycation end-products that are already present in cheeses. The