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 recorded the Roman tradition that Zoroaster had lived on cheese. By Roman times, cheese-making was a mature art and common food group. Columella's "De Re Rustica" (circa 65 CE) details a cheese-making process involving rennet coagulation, pressing of the curd, salting, and aging. Pliny's "Natural History" (77 CE) devotes two chapters (XI, 96-97) to the diversity of cheeses enjoyed by Romans of the early Empire. He stated that the best cheeses came from "pagi" near Nîmes, and were identifiable as Lozère and Gévaudan and had to be eaten fresh. Most cheeses were initially recorded in the late Middle Ages. Cheddar