Camembert Cheese vs Fourme d'Ambert Cheese

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

What Is Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

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 Camembert Cheese and Fourme d'Ambert Cheese?

• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Fourme d'Ambert Cheese (mostly pasteurized, some raw)
• Texture: Camembert Cheese (soft, artisan), Fourme d'Ambert Cheese (semi-hard)
• Rind: Camembert Cheese (Bloomy), Fourme d'Ambert Cheese (Light gray-blue)
• Aging: Camembert Cheese (minimum 3 weeks), Fourme d'Ambert Cheese (Minimum 28 days from the date of renneting)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Fourme d'Ambert Cheese (Mild blue cheese)

Side-by-Side Comparison

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

Camembert Cheese reads as slightly sour, stronger than brie, while Fourme d'Ambert Cheese brings mild blue cheese character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Fourme d'Ambert Cheese's underwood. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Fourme d'Ambert Cheese leans toward subtle, delicate, creamy, balanced. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Fourme d'Ambert Cheese at minimum 28 days from the date of renneting.

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

In most recipes, Camembert 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, artisan bite and body where the recipe calls for semi-hard. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Fourme d'Ambert Cheese brings mild blue cheese notes.

Which Is Better, Camembert 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, artisan cheese, go with Camembert Cheese. For a semi-hard profile, Fourme d'Ambert Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Fourme d'Ambert Cheese fits dishes calling for mild blue cheese.

Frequently Asked Questions

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

No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Fourme d'Ambert Cheese minimum 28 days from the date of renneting.

Is Camembert Cheese similar to Fourme d'Ambert Cheese?

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

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

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

Does Camembert Cheese taste like Fourme d'Ambert Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Fourme d'Ambert Cheese is mild blue cheese. Aromas also diverge. Camembert Cheese leans buttery, rich, and Fourme d'Ambert Cheese is closer to underwood.

What is Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. 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, Camembert Cheese or Fourme d'Ambert Cheese?

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