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 1911. The facility is located 4 m below ground, measures 360 m and is made of crystal and stone. It has been visited by food tourists from around the world, and featured on Internet sites such as chow.com. The tasting room holds 40 people and the facility stores 10,000 pieces of cheese. The facility specializes in providing cheeses to gourmet restaurants and stores in Mexico. Some of their cheeses age as long as 2 years. The overwhelming quantity of cheese produced is of native types, but some purely European styles such as feta, Spanish "manchego" (from goat’s milk), Saint Maure,