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
Herve cheese Herve cheese Herve is a Belgian rind washed soft cheese made from cow's milk. The aging process takes place in ripening cellars of the Herve countryside, sometimes cut into its chalky rock. Herve comes from the Belgian town of the same name, which was part of the Duchy of Limburg. It has been produced since the 15th century. Other variants of pungent and soft "Limburger" cheeses are now made in many countries, using the name derived from the old Duchy. It is sometimes flavored with herbs. Herve has a pale yellow interior with a glossy reddish-brown coating created by the