Fourme d'Ambert Cheese vs Gorgonzola Cheese

Fourme d'Ambert Cheese is a semi-hard cow-milk cheese from France, while Gorgonzola Cheese is semi-soft, crumbly, blue-veined and made from cow milk, originating in Italy.

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 Is Gorgonzola Cheese?

Gorgonzola is an Italian blue cheese made from unskimmed cow's milk, named for a town near Milan. It comes in two styles: dolce, mild and buttery, and piccante, sharper with a firm, crumbly body.

What's the Difference Between Fourme d'Ambert Cheese and Gorgonzola Cheese?

• Origin: Fourme d'Ambert Cheese (France), Gorgonzola Cheese (Italy)
• Milk treatment: Fourme d'Ambert Cheese (mostly pasteurized, some raw), Gorgonzola Cheese (pasteurized)
• Texture: Fourme d'Ambert Cheese (Semi-hard), Gorgonzola Cheese (Semi-soft, crumbly, blue-veined)
• Rind: Fourme d'Ambert Cheese (Light gray-blue), Gorgonzola Cheese (None)
• Aging: Fourme d'Ambert Cheese (Minimum 28 days from the date of renneting), Gorgonzola Cheese (2 to 3 months)
• Taste: Fourme d'Ambert Cheese (Mild blue cheese), Gorgonzola Cheese (Sweet to savory)

Side-by-Side Comparison

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

Fourme d'Ambert Cheese reads as mild blue cheese, while Gorgonzola Cheese brings sweet to savory character. On the nose, Fourme d'Ambert Cheese offers underwood, contrasted with Gorgonzola Cheese's nutty. More specifically, Fourme d'Ambert Cheese shows subtle, delicate, creamy, balanced, while Gorgonzola Cheese leans toward dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling. Aging plays into this as well. Fourme d'Ambert Cheese at minimum 28 days from the date of renneting develops a different profile than Gorgonzola Cheese at 2 to 3 months.

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

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

Which Is Better, Fourme d'Ambert Cheese or Gorgonzola Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Fourme d'Ambert Cheese. For a semi-soft, crumbly, blue-veined profile, Gorgonzola Cheese is the better fit. Flavor-wise, Fourme d'Ambert Cheese suits recipes that want mild blue cheese notes, while Gorgonzola Cheese fits dishes calling for sweet to savory.

Frequently Asked Questions

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

No, they're distinct cheeses. Fourme d'Ambert Cheese originates in France, while Gorgonzola Cheese comes from Italy. Aging also differs: Fourme d'Ambert Cheese is typically aged minimum 28 days from the date of renneting, Gorgonzola Cheese 2 to 3 months.

Is Fourme d'Ambert Cheese similar to Gorgonzola Cheese?

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

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

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

Does Fourme d'Ambert Cheese taste like Gorgonzola Cheese?

Fourme d'Ambert Cheese reads as mild blue cheese, while Gorgonzola Cheese is sweet to savory. Aromas also diverge. Fourme d'Ambert Cheese leans underwood, and Gorgonzola Cheese is closer to nutty.

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.

What is Gorgonzola Cheese made of?

Gorgonzola Cheese is made from cow milk (pasteurized). It's typically aged 2 to 3 months. It originates in Italy.

Which should I choose, Fourme d'Ambert Cheese or Gorgonzola Cheese?

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