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
Blue cheese Protetta. Blue cheeses with no protected origin name are designated simply "blue cheese". The main structure of the blue cheese comes from the aggregation of the casein. In milk, casein does not aggregate because of the outer layer of the particle, called the “hairy layer.” The hairy layer consists of κ-casein, which are strings of polypeptides that extend outward from the center of the casein micelle. The entanglement of the hairy layer between casein micelles decreases the entropy of the system because it constrains the micelles, preventing them from spreading out. Curds form, however, due to the function that the