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
Blue cheese foods. The characteristic flavor of blue cheeses tends to be sharp and salty. The smell of this food is due both to the mold and to types of bacteria encouraged to grow on the cheese: for example, the bacterium "Brevibacterium linens" is responsible for the smell of many blue cheeses, as well as foot odor and other human body odors. Blue cheese is believed to have been discovered by accident when cheeses were stored in natural temperatures and moisture-controlled caves, which happen to be favorable environments for many varieties of harmless mold. It was moist in the cave so the