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
Valençay cheese to ripen in a humid, ventilated room. Affinage lasts for three weeks during which time its characteristic external mould forms and the central pate - initially crumbly - softens. The cheese is available between March and December, with peak manufacture between April and August. Valençay cheese Valençay is a cheese made in the province of Berry in central France. Its name is derived from the town of Valençay in the Indre department. Distinctive in its truncated pyramidal shape, Valençay is an unpasteurised goats-milk cheese weighing and around in height. Its rustic blue-grey colour is made by the natural moulds that