Fourme d'Ambert Cheese vs Reblochon Cheese

Fourme d'Ambert Cheese is a semi-hard cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

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 Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

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

• Milk treatment: Fourme d'Ambert Cheese (mostly pasteurized, some raw), Reblochon Cheese (Raw)
• Texture: Fourme d'Ambert Cheese (semi-hard), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Fourme d'Ambert Cheese (Light gray-blue), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Fourme d'Ambert Cheese (Minimum 28 days from the date of renneting), Reblochon Cheese (3 to 4 months)
• Taste: Fourme d'Ambert Cheese (Mild blue cheese), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

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

Fourme d'Ambert Cheese reads as mild blue cheese, while Reblochon Cheese brings creamy, nutty character. More specifically, Fourme d'Ambert Cheese shows subtle, delicate, creamy, balanced, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Fourme d'Ambert Cheese at minimum 28 days from the date of renneting develops a different profile than Reblochon Cheese at 3 to 4 months.

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

In most recipes, Fourme d'Ambert Cheese and Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Fourme d'Ambert Cheese reads as mild blue cheese while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Fourme d'Ambert Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Fourme d'Ambert Cheese suits recipes that want mild blue cheese notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

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

No, they're distinct cheeses. Aging also differs: Fourme d'Ambert Cheese is typically aged minimum 28 days from the date of renneting, Reblochon Cheese 3 to 4 months.

Is Fourme d'Ambert Cheese similar to Reblochon Cheese?

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

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

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

Does Fourme d'Ambert Cheese taste like Reblochon Cheese?

Fourme d'Ambert Cheese reads as mild blue cheese, while Reblochon Cheese is creamy, 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 Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

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

It depends on the dish. The texture difference is the biggest practical tell. Fourme d'Ambert Cheese is semi-hard, while Reblochon Cheese is ivory-colored, creamy and supple.