Brie Cheese vs Fourme d'Ambert Cheese

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

What Is Brie Cheese?

Brie is a soft cow's milk cheese named after the French region it comes from, pale under a white mould rind. It runs 60 to 75 percent butterfat and tastes creamy, nutty and mushroom-like, with a faint acidity. The rind is eaten along with the paste.

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 Brie Cheese and Fourme d'Ambert Cheese?

• Texture: Brie Cheese (Soft), Fourme d'Ambert Cheese (semi-hard)
• Rind: Brie Cheese (Bloomy), Fourme d'Ambert Cheese (Light gray-blue)
• Aging: Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir), Fourme d'Ambert Cheese (Minimum 28 days from the date of renneting)
• Taste: Brie Cheese (Nutty, Mushroom), Fourme d'Ambert Cheese (Mild blue cheese)

Side-by-Side Comparison

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

Brie Cheese reads as nutty, mushroom, while Fourme d'Ambert Cheese brings mild blue cheese character. On the nose, Brie Cheese offers ammoniated when overripe, contrasted with Fourme d'Ambert Cheese's underwood. More specifically, Brie Cheese shows creamy, nutty, mushroom-like, slightly acidic, while Fourme d'Ambert Cheese leans toward subtle, delicate, creamy, balanced. Aging plays into this as well. Brie Cheese at at least 4 to 5 weeks; several months to a year for brie noir develops a different profile than Fourme d'Ambert Cheese at minimum 28 days from the date of renneting.

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

In most recipes, Brie 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 bite and body where the recipe calls for semi-hard. Flavor-wise, Brie Cheese reads as nutty, mushroom while Fourme d'Ambert Cheese brings mild blue cheese notes.

Which Is Better, Brie 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 cheese, go with Brie Cheese. For a semi-hard profile, Fourme d'Ambert Cheese is the better fit. Flavor-wise, Brie Cheese suits recipes that want nutty, mushroom notes, while Fourme d'Ambert Cheese fits dishes calling for mild blue cheese.

Frequently Asked Questions

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

No, they're distinct cheeses. Aging also differs: Brie Cheese is typically aged at least 4 to 5 weeks; several months to a year for brie noir, Fourme d'Ambert Cheese minimum 28 days from the date of renneting.

Is Brie Cheese similar to Fourme d'Ambert Cheese?

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

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

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

Does Brie Cheese taste like Fourme d'Ambert Cheese?

Brie Cheese reads as nutty, mushroom, while Fourme d'Ambert Cheese is mild blue cheese. Aromas also diverge. Brie Cheese leans ammoniated when overripe, and Fourme d'Ambert Cheese is closer to underwood.

What is Brie Cheese made of?

Brie Cheese is made from cow milk (raw, pasteurized), using animal rennet. It's typically aged at least 4 to 5 weeks; several months to a year for brie noir. 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, Brie Cheese or Fourme d'Ambert Cheese?

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