Fourme d'Ambert Cheese vs Reblochon Cheese

Fourme d'Ambert Cheese is a soft and creamy 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 one of France's oldest blue cheeses, from the Auvergne region. It has a cylindrical shape with a creamy, smooth texture and a mild, fruity blue flavor. Less intense than other blue cheeses, Fourme d'Ambert is known for its delicate mushroomy and earthy notes, making it a favored choice for those new to blue cheeses.

What Is Reblochon Cheese?

Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.

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

• Milk treatment: Fourme d'Ambert Cheese (unpasteurized), Reblochon Cheese (Raw)
• Texture: Fourme d'Ambert Cheese (Soft and creamy), 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. 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 soft and creamy 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 soft and creamy 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 (unpasteurized). 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 soft and creamy, while Reblochon Cheese is ivory-colored, creamy and supple.