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
Cheese fresh. Cheeses of the Alps and Apennines were as remarkable for their variety then as now. A Ligurian cheese was noted for being made mostly from sheep's milk, and some cheeses produced nearby were stated to weigh as much as a thousand pounds each. Goats' milk cheese was a recent taste in Rome, improved over the "medicinal taste" of Gaul's similar cheeses by smoking. Of cheeses from overseas, Pliny preferred those of Bithynia in Asia Minor. As Romanized populations encountered unfamiliar newly settled neighbors, bringing their own cheese-making traditions, their own flocks and their own unrelated words for "cheese", cheeses