Époisses Cheese vs Fourme d'Ambert Cheese

Époisses Cheese is a soft, creamy cow-milk cheese from France, while Fourme d'Ambert Cheese is semi-hard and made from cow milk, originating in France.

What Is Époisses Cheese?

Époisses is a pungent soft-paste cow's milk cheese from the village of Époisses in Burgundy, France. Washed in brine and Marc de Bourgogne as it ripens, it has a soft red-orange rind that is edible and a strong smell.

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 Époisses Cheese and Fourme d'Ambert Cheese?

• Texture: Époisses Cheese (Soft, creamy), Fourme d'Ambert Cheese (Semi-hard)
• Rind: Époisses Cheese (Washed-rind), Fourme d'Ambert Cheese (Light gray-blue)
• Aging: Époisses Cheese (Minimum of 28 days), Fourme d'Ambert Cheese (Minimum 28 days from the date of renneting)
• Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Fourme d'Ambert Cheese (Mild blue cheese)

Side-by-Side Comparison

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

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Fourme d'Ambert Cheese brings mild blue cheese character. On the nose, Époisses Cheese offers undergrowth, contrasted with Fourme d'Ambert Cheese's underwood. More specifically, Époisses Cheese shows penetrating odor, undergrowth aromas, soft and melting, slightly crumbly center if not long matured, creamy sensation on the palette, while Fourme d'Ambert Cheese leans toward subtle, delicate, creamy, balanced. Aging plays into this as well. Époisses Cheese at minimum of 28 days develops a different profile than Fourme d'Ambert Cheese at minimum 28 days from the date of renneting.

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

In most recipes, Époisses Cheese and Fourme d'Ambert Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, creamy bite and body where the recipe calls for semi-hard. Flavor-wise, Époisses Cheese reads as subtle, fruity, distinctive, balanced while Fourme d'Ambert Cheese brings mild blue cheese notes.

Which Is Better, Époisses 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 soft, creamy cheese, go with Époisses Cheese. For a semi-hard profile, Fourme d'Ambert Cheese is the better fit. Flavor-wise, Époisses Cheese suits recipes that want subtle, fruity, distinctive, balanced notes, while Fourme d'Ambert Cheese fits dishes calling for mild blue cheese.

Frequently Asked Questions

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

No, they're distinct cheeses. Aging also differs: Époisses Cheese is typically aged minimum of 28 days, Fourme d'Ambert Cheese minimum 28 days from the date of renneting.

Is Époisses Cheese similar to Fourme d'Ambert Cheese?

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

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

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

Does Époisses Cheese taste like Fourme d'Ambert Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Fourme d'Ambert Cheese is mild blue cheese. Aromas also diverge. Époisses Cheese leans undergrowth, and Fourme d'Ambert Cheese is closer to underwood.

What is Époisses Cheese made of?

Époisses Cheese is made from cow milk (raw or pasteurized). It's typically aged minimum of 28 days. It originates in France.

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, Époisses Cheese or Fourme d'Ambert Cheese?

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