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
History of cheese was recorded around 1500 CE, Parmesan was founded in 1597, Gouda in 1697, and Camembert in 1791. Cheeses diversified in Europe with locales developing their own traditions and products when Romanized populations encountered unfamiliar neighbors with their own cheese-making traditions. As long-distance trade collapsed, only travelers encountered unfamiliar cheeses. Charlemagne's first encounter with an edible rind white cheese forms one of the constructed anecdotes of Notker's "Life" of the Emperor. Cheese-making in manor and monastery intensified local characteristics imparted by local bacterial flora while the identification of monks with cheese is sustained through modern marketing labels. This also led to