Bryndza from Stará Turá (Western Slovakia) toward the end of the 18th century who founded bryndza manufactures in mountainous regions of Central and Northern Slovakia where sheep cheese production had deep roots in the local cheese manufacturing tradition, and traded with it, popularizing bryndza all around the Austrian Habsburg Monarchy. In Austria, it was called Liptauer, after the northern Slovak Liptov region. The Viennese speciality Liptauer, a savoury cheese-based spread, has replaced bryndza with common cows' milk cottage cheese because the original Slovak bryndza disappeared from Austrian market after the disintegration of Austro-Hungarian monarchy. Bryndza Bryndza (from Romanian "brânză") is product
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