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 sheep possible. Researchers have found they can not only reproduce "la Serena" cheese, but produce a number of other varieties, as well. Despite their ability to produce milk for cheese, most sheep in Mexico are raised for wool and meat. This strain of Merino sheep has been bred for milk production. The number of varieties of cheese made in Mexico is uncertain because different regions can have different names for the same cheese or different cheeses called by the same name. Most of the most popular varieties are fresh cheeses, such as "queso fresco", "panela", and "asadero". The two most