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 and camembert are also made. The state of Guanajuato is known for its reproduction of European cheeses, especially those from France. In Chiapas, personnel from the Universidad Autónoma de Chiapas have been investigating a Spanish cheese called "la Serena", which is made in the region of Extremadura with the aim of creating a certified version of it in Mexico. This includes the importation and raising of Merino sheep, as well as learning the methods behind this cheese. The reason behind the effort is that large parts of the state have a similar climate to Extremadura, making the raising of this