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 served with ham, chili peppers, "epazote", and slivers of jalapeños. Another kind of Veracruz cheese. "marqueta", is a white cheese which is often coated with chili pepper paste. The Yucatan area also makes a type of "bola" cheese, although this version is harder all the way through and is filled with small, irregular holes. Another type, "queso de barra", is similar to "panela". Cheeses of Mexico Cheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals, such as cattle, sheep, and goats, as well as