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
Cheese knife wire cheese cutter, which completely avoids adhesion, a cheese slicer, used primarily for thin slices of medium-hard cheeses, used especially in Scandinavia for cutting cheese for sandwiches, and the girolle, used to cut the hard Tête de Moine cheese by scraping. A cheese slicer is used usually to cut semi-hard and hard cheeses. It produces thin, even slices. There are different styles of cheese slicers, designed for cheeses of varying hardness. A cheese slicer can be also used for slicing cold butter, zucchini, cucumber or cabbage. Ostehøvel, a modern cheese slicer or cheese plane, was invented by Thor Bjørklund in