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
Dutch cheese markets between 12:30 and 13:45 and 21:00 and 22:15. There are live commentaries on the whole process of carrying in the cheese, weighing, and negotiating in both Dutch and English. This commercial cheese market features farmers' cheeses with little of the spectacle or pageantry of the other markets. For more than 100 years, every Wednesday morning starting around 9:00 am, there is an active trade between the cheese farmers and the "marktmeester" (market foreman), where prices are determined for the different types of cheeses. The cheeses for sale are "boerenkazen" (farmers' cheeses) which are considered by cheese aficionados to be more