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
Beecher's Handmade Cheese cut into portions, filled into cheese molds, stacked on top of each other, and the remaining excess moisture is forced from the cheese with a constant of pressure for at least 24 hours, before the finished cheese is stored to age. For every 10 pounds (10 kilograms) of milk and whey, Beecher's will typically create 1 pound (1 kilogram) of finished cheese. Beecher's cheeses differ from similar cheeses in that they mix cheese growth cultures in unusual ways. For example, their signature "Flagship" cheese includes cultures typically used for non-cheddar cheeses, such as Gruyère and Emmental, changing the nature, flavor,