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
Types of cheese in softer or firmer variants. The factor that controls cheese hardness is moisture content, which depends on the pressure with which it is packed into moulds, and upon aging time. Cream cheeses are not matured. Brie and Neufchâtel are soft-type cheeses that mature for more than a month. Neufchâtel is a soft cheese which can be sold after 10 days of maturation. Semi-soft cheeses, and the sub-group "Monastery", cheeses have a high moisture content and tend to be mild-tasting. Well-known varieties include Havarti, Munster and Port Salut. Cheeses that range in texture from semi-soft to firm include Swiss-style cheeses such