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
Egyptian cheese and is included in several traditional dishes, and even in some desserts. Cheese is thought to have originated in the Middle East. The manufacture of cheese is depicted in murals in Egyptian tombs from 2,000 BC. Two alabaster jars found at Saqqara, dating from the First Dynasty of Egypt, contained cheese. These were placed in the tomb about 3,000 BC. They were likely fresh cheeses coagulated with acid or a combination of acid and heat. An earlier tomb, that of King Hor-Aha may also have contained cheese which, based on the hieroglyphic inscriptions on the two jars, appear to be