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
History of cheese a diversity of cheese types. Today, Britain has 15 protected cheeses from approximately 40 types listed by the British Cheese Board. The British Cheese Board claims a total number of about 700 different products (including similar cheeses produced by different companies). France has 50 protected cheeses, Italy 46, and Spain 26. France also has at least 1,800 raw milk cheese products and probably more than 2,000 when including pasteurized cheese. Furthermore, French proverb states that there is a different French cheese for every day of the year. Late French general and statesman, Charles de Gaulle, once asked "how can you