Blue Cheese vs Fourme d'Ambert Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Fourme d'Ambert Cheese is soft and creamy and made from cow milk, originating in France.

What Is Blue Cheese?

A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.

What Is Fourme d'Ambert Cheese?

Fourme d'Ambert is one of France's oldest blue cheeses, from the Auvergne region. It has a cylindrical shape with a creamy, smooth texture and a mild, fruity blue flavor. Less intense than other blue cheeses, Fourme d'Ambert is known for its delicate mushroomy and earthy notes, making it a favored choice for those new to blue cheeses.

What's the Difference Between Blue Cheese and Fourme d'Ambert Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Fourme d'Ambert Cheese (Cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Fourme d'Ambert Cheese (unpasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Fourme d'Ambert Cheese (Soft and creamy)
• Rind: Blue Cheese (Natural), Fourme d'Ambert Cheese (Light gray-blue)
• Aging: Blue Cheese (Typically aged 2-6 months), Fourme d'Ambert Cheese (Minimum 28 days from the date of renneting)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Fourme d'Ambert Cheese (Mild blue cheese)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Fourme d'Ambert Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Fourme d'Ambert Cheese brings mild blue cheese character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Fourme d'Ambert Cheese's underwood. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Fourme d'Ambert Cheese leans toward subtle, delicate, creamy, balanced. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Fourme d'Ambert Cheese at minimum 28 days from the date of renneting.

Can You Substitute Blue Cheese for Fourme d'Ambert Cheese?

Blue Cheese can stand in for Fourme d'Ambert Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for soft and creamy. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Fourme d'Ambert Cheese brings mild blue cheese notes.

Which Is Better, Blue Cheese or Fourme d'Ambert Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a soft and creamy profile, Fourme d'Ambert Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Fourme d'Ambert Cheese fits dishes calling for mild blue cheese.

Frequently Asked Questions

Is Blue Cheese the same as Fourme d'Ambert Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Fourme d'Ambert Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Fourme d'Ambert Cheese minimum 28 days from the date of renneting.

Is Blue Cheese similar to Fourme d'Ambert Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Blue Cheese for Fourme d'Ambert Cheese?

You can, but expect a shift in richness and milk character.

Does Blue Cheese taste like Fourme d'Ambert Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Fourme d'Ambert Cheese is mild blue cheese. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Fourme d'Ambert Cheese is closer to underwood.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

What is Fourme d'Ambert Cheese made of?

Fourme d'Ambert Cheese is made from cow milk (unpasteurized). It's typically aged minimum 28 days from the date of renneting. It originates in France.

Which should I choose, Blue Cheese or Fourme d'Ambert Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Fourme d'Ambert Cheese is soft and creamy.