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 popular aged cheeses are Cotija and Chihuahua. Four cheeses produced in Mexico are entirely Mexican inventions: Oaxaca, Cotija, and Chihuahua, and "manchego". The last shares its name with the Spanish cheese, but in Spain, it is made with sheep’s milk, and Mexican "manchego" is made with cows’ milk or cows’ and goats’ milks. Many of Mexico’s cheeses are regional specialties, but the most common ones mentioned here are known and made throughout the country. Most of the time, cheese is used to top dishes as a condiment rather than as a main ingredient. The most basic Mexican cheese is "queso