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 fresco", from which other cheeses such as "panela", "adobera", and Oaxaca have been derived. This cheese is made with whole milk, but has relatively low fat and cholesterol (due to higher moisture). This is a white, spongy cheese whose origins can be traced back to Burgos, Spain, and used primarily to crumble over dishes. This cheese is made in just about all parts of Mexico with little variation. In other parts of Mexico," queso asadero" is a different cheese - white, semisoft, and good for melting. It is often used to make "queso fundido", similar to a fondue or quesadillas.