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
Cheeses of Mexico The most problematic cheeses have been "panela, asadero, queso blanco", and "ranchero", as these are not aged and are often made with unpasteurized milk. In 2008, the Diario de la Federacion published the Norma Mexicana project, with one of its purposes being the better sanitary control of the cheeses produced in the country. One of its major provisions is the prohibition against cheeses made with raw milk. However, critics state pasteurization is not the only way to guard against food-borne illnesses, and the process kills beneficial bacteria that affect the cheeses’ taste and health benefits of the cheese with the