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
Vegan cheese protein such as soybeans. These proteins are used to help mimic texture and overall structure of the food product they are attempting to replicate in a non-dairy version. Plant based proteins are partly responsible for vegan cheeses being able to imitate the stretching and melting property that dairy cheeses possess. A difficult challenge for food scientists is creating vegan cheese that melts and stretches like real cheese. Dairy cheese, and many lactose-free cheese analogues, melt and stretch because of the protein casein, which is a milk protein and therefore not vegan, so food scientists use a "blend of gums, protein,