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
American cheese Noncommercial Traversal". The English method of producing cheddar cheese was known in America as "the Joseph Harding Method". Even though the term "American cheese" has a legal definition in the United States as a type of pasteurized processed cheese, and is actually something different, products called "cheese product" are by no means identical. Depending on the additives and the amounts of milk fat, oil, and water added during emulsification, the taste and texture of solid American cheese varies. As a result, some varieties (e.g., "American cheese" and "American processed cheese") bear remarkable similarity to traditional/unprocessed cheeses, while other varieties (e.g.,