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
Eyes (cheese) Not all CO is so trapped: in an cheese, about 20 L CO remain in the eyes, while 60 L remain dissolved in the cheese mass and 40 L are lost from the cheese. In Dutch-type cheeses, the CO that forms the eyes results from the metabolisation of citrate by citrate-positive ("Cit+") strains of lactococci. Eyes (cheese) Eyes are the round holes that are a characteristic feature of Swiss-type cheese (e.g. Emmentaler cheese) and some Dutch-type cheeses. The eyes are bubbles of carbon dioxide gas. The gas is produced by various species of bacteria in the cheese. In Swiss-type cheeses,