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
Oxford Blue (cheese) Oxford Blue (cheese) Oxford Blue is a variety and brand of blue cheese produced in Burford, Oxfordshire, England. It is a soft and creamy cheese that has tangy, aromatic and spicy qualities. Oxford Blue was created by French baron Robert Pouget in 1995, and by 2013, around five tonnes were produced monthly. Oxford Blue is prepared using unpasteurised cow's milk and is ripened (aged) for 14 to 16 weeks. Its rind is sticky and wet in texture. The cheese is soft, creamy and moist, has aromatic, tangy and spicy qualities, and has traces of white wine and chocolate in its