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
Istrian milk fat and 7% protein. Typically, Istrian Milk sheep produce 100–150 kg of milk per lactation, although studies have found that Croatian Istrian Milk sheep produce substantially more, averaging 205 kg of milk per lactation. There have been attempts to cross the Istrian Milk with the East Friesian in order to increase its milk production. As its name indicates, the Istrian Milk is primarily a dairy breed; however, it is kept for meat and wool as well. Its milk is primarily used for cheese making. Their milk is well-suited for cheese because of the breed's adaptations to its natural habitat, especially