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
Castelo Branco cheese milk. The fat content is around 45% and the cheese is usually a close-to-white colour. Cheeses sometimes also known as Castelo Branco cheese: Castelo Branco cheese Castelo Branco (Portuguese: "Queijo de Castelo Branco") is a cheese named after the city of the same name in Portugal, the main city of the district where it is produced. Since 1996 Castelo Branco cheese has had a Protected designation of origin (PDO), being one of the three "Beira Baixa cheeses" (PDO) (Portuguese: "Queijos da Beira Baixa DOP"). The cheese is made from milk produced by either a goat or a ewe, and has