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 semi-hard and made from cow milk, originating in France.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

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 Blue Cheese and Fourme d'Ambert Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Fourme d'Ambert Cheese (Cow's milk)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Fourme d'Ambert Cheese (semi-hard)
• 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 semi-hard. 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 semi-hard 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 (mostly pasteurized, some raw). 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 semi-hard.