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 aged cheeses held for weeks or months, are aged for only days. This is not enough time to change the pH of the cheese enough to kill any harmful bacteria that may have been in the (unpasteurized) milk at the beginning of the process. The use of raw milk has led to a number of instances of food-borne disease linked to cheese, especially unaged, “fresh” cheeses. Cases of tuberculosis, listeriosis, and other diseases linked to cheese made in Mexico have led to strong restrictions against bringing the same across the US border or along with air travelers entering US airports.