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
Piave cheese is impressed repeatedly in vertical direction with the name of the cheese. Piave is sold throughout Europe and even in the US as a hard cheese at which point its taste resembles that of a young Parmigiano Reggiano. The "red label" is aged at least 1 year and is called "Vecchio" (Piave Vecchio Selezione Oro), while the "blue label" is softer. Both are available all over Europe and can also be found in the US, primarily at specialty shops. Piave cheese Piave is an Italian cow's milk cheese, that is named after the Piave river. As Piave has a Protected