Cream Cheese vs Fourme d'Ambert Cheese
Cream Cheese
Fourme d'Ambert Cheese
Cream Cheese is a fresh, processed cow-milk cheese from United States, while Fourme d'Ambert Cheese is semi-hard and made from cow milk, originating in France.
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What Is Cream Cheese?
Cream cheese is a soft, mild fresh cheese made from milk and cream, sold unripened rather than aged. It began in Chester, New York in the 1870s and is best known as the spread on a bagel.
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 Cream Cheese and Fourme d'Ambert Cheese?
- Origin: Cream Cheese (United States), Fourme d'Ambert Cheese (France)
- Milk treatment: Cream Cheese (pasteurized or unpasteurized), Fourme d'Ambert Cheese (mostly pasteurized, some raw)
- Texture: Cream Cheese (Fresh, processed), Fourme d'Ambert Cheese (Semi-hard)
- Rind: Cream Cheese (rindless), Fourme d'Ambert Cheese (Light gray-blue)
- Aging: Cream Cheese (unripened, eaten fresh), Fourme d'Ambert Cheese (Minimum 28 days from the date of renneting)
- Taste: Cream Cheese (creamy, mild, sweet), Fourme d'Ambert Cheese (Mild blue cheese)
Side-by-Side Comparison
| Cream Cheese | Fourme d'Ambert Cheese | |
|---|---|---|
| Country of Origin | United States | France |
| Specific Origin | Chester, New York, The U.S. | Auvergne Region |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized or unpasteurized | Mostly pasteurized, some raw |
| Texture | Fresh, processed | Semi-hard |
| Rind | Rindless | Light gray-blue |
| Aging | Unripened, eaten fresh | Minimum 28 days from the date of renneting |
| Taste | Creamy, mild, sweet | Mild blue cheese |
Taste Comparison: Does Cream Cheese Taste Like Fourme d'Ambert Cheese?
Cream Cheese reads as creamy, mild, sweet, while Fourme d'Ambert Cheese brings mild blue cheese character. On the nose, Cream Cheese offers fresh, pleasant, contrasted with Fourme d'Ambert Cheese's underwood. Aging plays into this as well. Cream Cheese at unripened, eaten fresh develops a different profile than Fourme d'Ambert Cheese at minimum 28 days from the date of renneting.
Can You Substitute Cream Cheese for Fourme d'Ambert Cheese?
In most recipes, Cream Cheese and Fourme d'Ambert Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect fresh, processed bite and body where the recipe calls for semi-hard. Flavor-wise, Cream Cheese reads as creamy, mild, sweet while Fourme d'Ambert Cheese brings mild blue cheese notes.
Which Is Better, Cream 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 fresh, processed cheese, go with Cream Cheese. For a semi-hard profile, Fourme d'Ambert Cheese is the better fit. Flavor-wise, Cream Cheese suits recipes that want creamy, mild, sweet notes, while Fourme d'Ambert Cheese fits dishes calling for mild blue cheese.
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Frequently Asked Questions
Is Cream Cheese the same as Fourme d'Ambert Cheese?
No, they're distinct cheeses. Cream Cheese originates in United States, while Fourme d'Ambert Cheese comes from France. Aging also differs: Cream Cheese is typically aged unripened, eaten fresh, Fourme d'Ambert Cheese minimum 28 days from the date of renneting.
Is Cream Cheese similar to Fourme d'Ambert Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cream Cheese for Fourme d'Ambert Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cream Cheese taste like Fourme d'Ambert Cheese?
Cream Cheese reads as creamy, mild, sweet, while Fourme d'Ambert Cheese is mild blue cheese. Aromas also diverge. Cream Cheese leans fresh, pleasant, and Fourme d'Ambert Cheese is closer to underwood.
What is Cream Cheese made of?
Cream Cheese is made from cow milk (pasteurized or unpasteurized), using animal (chymosin, pepsin, rennet) in canada rennet. It's typically aged unripened, eaten fresh. It originates in United States.
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, Cream Cheese or Fourme d'Ambert Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cream Cheese is fresh, processed, while Fourme d'Ambert Cheese is semi-hard.