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
Grana (cheese) as well as Parmigiano-Reggiano. Other Grana cheeses include: Grana cheeses typically contains cheese crystals, semi-solid to gritty crystalline spots that at least partially consist of the amino acid tyrosine. Grana originally described a type of hard cheese from the Po Valley (Valle Padana), Northern Italy, with a distinctive granular texture (the word "grana" in Italian means "grain"). Grana (cheese) Grana originally referred to a class of hard, mature cheeses from Italy which have a granular texture and are often used for grating. These cheeses are typically made in the form of large drums. The structure is often described as crystalline,