Cheddar Cheese vs Fourme d'Ambert Cheese

Q: Is Cheddar Cheese the same as Fourme d'Ambert Cheese?

No. Cheddar Cheese and Fourme d'Ambert Cheese are distinct cheeses from England and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Cheddar Cheese for Fourme d'Ambert Cheese?

In most recipes you can swap Cheddar Cheese for Fourme d'Ambert Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Cheddar Cheese or Fourme d'Ambert Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Cheddar Cheese

Fourme d'Ambert Cheese

Cheddar Cheese is a varies (rubbery to friable and crystalline) cow-milk cheese from England, while Fourme d'Ambert Cheese is semi-hard and made from cow milk, originating in France.

What Is Cheddar Cheese?

Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.

What Is Fourme d'Ambert Cheese?

Fourme d'Ambert is a semi-hard blue cheese from the Auvergne region of France, sold in a narrow cylinder. One of the country's oldest cheeses, it dates back to Roman times and is inoculated with Penicillium roqueforti.

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

Origin: Cheddar Cheese (England), Fourme d'Ambert Cheese (France)
Milk treatment: Cheddar Cheese (Raw, Thermized, Pasteurized), Fourme d'Ambert Cheese (mostly pasteurized, some raw)
Texture: Cheddar Cheese (Varies (rubbery to friable and crystalline)), Fourme d'Ambert Cheese (semi-hard)
Rind: Cheddar Cheese (Varies (natural, cloth, wax, plastic)), Fourme d'Ambert Cheese (Light gray-blue)
Aging: Cheddar Cheese (A few months to several years), Fourme d'Ambert Cheese (Minimum 28 days from the date of renneting)
Taste: Cheddar Cheese (Mild to sharp, buttery to brothy and savory), Fourme d'Ambert Cheese (Mild blue cheese)

Side-by-Side Comparison

	Cheddar Cheese	Fourme d'Ambert Cheese
Country of Origin	England	France
Specific Origin	Southwest (Somerset, Gloucester)	Auvergne Region
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Raw, Thermized, Pasteurized	Mostly pasteurized, some raw
Texture	Varies (rubbery to friable and crystalline)	Semi-hard
Rind	Varies (natural, cloth, wax, plastic)	Light gray-blue
Aging	A few months to several years	Minimum 28 days from the date of renneting
Taste	Mild to sharp, buttery to brothy and savory	Mild blue cheese

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

Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Fourme d'Ambert Cheese brings mild blue cheese character. More specifically, Cheddar Cheese shows from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer, while Fourme d'Ambert Cheese leans toward subtle, delicate, creamy, balanced. Aging plays into this as well. Cheddar Cheese at a few months to several years develops a different profile than Fourme d'Ambert Cheese at minimum 28 days from the date of renneting.

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

In most recipes, Cheddar Cheese and Fourme d'Ambert Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect varies (rubbery to friable and crystalline) bite and body where the recipe calls for semi-hard. Flavor-wise, Cheddar Cheese reads as mild to sharp, buttery to brothy and savory while Fourme d'Ambert Cheese brings mild blue cheese notes.

Which Is Better, Cheddar 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 varies (rubbery to friable and crystalline) cheese, go with Cheddar Cheese. For a semi-hard profile, Fourme d'Ambert Cheese is the better fit. Flavor-wise, Cheddar Cheese suits recipes that want mild to sharp, buttery to brothy and savory notes, while Fourme d'Ambert Cheese fits dishes calling for mild blue cheese.

Which is your favorite?

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Frequently Asked Questions

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

No, they're distinct cheeses. Cheddar Cheese originates in England, while Fourme d'Ambert Cheese comes from France. Aging also differs: Cheddar Cheese is typically aged a few months to several years, Fourme d'Ambert Cheese minimum 28 days from the date of renneting.

Is Cheddar Cheese similar to Fourme d'Ambert Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

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

You can, but expect a shift in bite and mouthfeel.

Does Cheddar Cheese taste like Fourme d'Ambert Cheese?

Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Fourme d'Ambert Cheese is mild blue cheese.

What is Cheddar Cheese made of?

Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.

What is Fourme d'Ambert Cheese made of?

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

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

It depends on the dish. The texture difference is the biggest practical tell. Cheddar Cheese is varies (rubbery to friable and crystalline), while Fourme d'Ambert Cheese is semi-hard.