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
Cheshire cheese Cheshire cheese Cheshire cheese is a dense and crumbly cheese produced in the English county of Cheshire, and four neighbouring counties, Denbighshire and Flintshire in Wales and Shropshire and Staffordshire in England. Cheshire cheese is one of the oldest recorded named cheeses in British history: it is first mentioned, along with a Shropshire cheese, by Thomas Muffet in "Health's Improvement" (c. 1580). There is no earlier specific mention of the cheese of the county, but the importance of Cheshire as one of the main dairy regions of England is already emphasised by William of Malmesbury in the Chester section of