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
Green cheese Green cheese Green cheese is a fresh cheese that has not thoroughly dried nor aged, which is white in colour and usually round in shape. The "Oxford English Dictionary" gives a reference from the year 1542 of the four sorts of cheese. The first sort is green cheese, which is not green by reason of colour but for its newness or under-ripened state, for the way is not half pressed out of it yet. The phrase is not commonly used to describe the colour of a cheese, though there are some cheeses with a greenish tint, usually from mold or