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
Maytag Blue cheese Maytag Blue cheese Maytag is a blue cheese produced on the Maytag Dairy Farms outside of Newton, Iowa, the former home of the Maytag Corporation. In 1938, Iowa State University independently developed a process for making blue cheese from homogenized cow's milk instead of the traditional sheep's milk. In 1941 production of the cheese was started by Frederick L. Maytag II and Robert Maytag, grandsons of the founder of the Maytag appliance company, Frederick Louis Maytag I. The milk for the cheese initially came from a prize-winning herd of Holstein cattle that was established by E. H. Maytag, a son