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
Blue cheese dressing the emulsion) is a potential problem with blue cheese dressing. Microbial spoilage is a concern for any type of processed food. Studies have shown that "Saccharomyces bailii" and "Lactobacillus fructivorans" are two common microorganisms that spoil salad dressings. "Lactobacillus fructivorans" is a facultative anaerobe that is acid tolerant, and can survive in a low pH food such as blue cheese dressing. Blue cheese dressing Blue cheese dressing is a popular salad dressing and dip in the United States. It is usually made of some combination of blue cheese, mayonnaise, and either or all buttermilk, sour cream or yogurt, milk, vinegar,