Fourme d'Ambert Cheese vs Roquefort Cheese

Fourme d'Ambert Cheese is a semi-hard cow-milk cheese from France, while Roquefort Cheese is moist, very creamy and made from sheep 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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

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

• Milk type: Fourme d'Ambert Cheese (Cow's milk), Roquefort Cheese (sheep's milk)
• Milk treatment: Fourme d'Ambert Cheese (mostly pasteurized, some raw), Roquefort Cheese (unpasteurized)
• Texture: Fourme d'Ambert Cheese (semi-hard), Roquefort Cheese (Moist, very creamy)
• Rind: Fourme d'Ambert Cheese (Light gray-blue), Roquefort Cheese (none)
• Aging: Fourme d'Ambert Cheese (Minimum 28 days from the date of renneting), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Fourme d'Ambert Cheese (Mild blue cheese), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

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

Fourme d'Ambert Cheese reads as mild blue cheese, while Roquefort Cheese brings mild to strong character. On the nose, Fourme d'Ambert Cheese offers underwood, contrasted with Roquefort Cheese's sweet. More specifically, Fourme d'Ambert Cheese shows subtle, delicate, creamy, balanced, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Fourme d'Ambert Cheese at minimum 28 days from the date of renneting develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

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

Fourme d'Ambert Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard bite and body where the recipe calls for moist, very creamy. Flavor-wise, Fourme d'Ambert Cheese reads as mild blue cheese while Roquefort Cheese brings mild to strong notes.

Which Is Better, Fourme d'Ambert Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Fourme d'Ambert Cheese suits recipes that want mild blue cheese notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

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

No, they're distinct cheeses. Fourme d'Ambert Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Fourme d'Ambert Cheese is typically aged minimum 28 days from the date of renneting, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Fourme d'Ambert Cheese similar to Roquefort Cheese?

Not closely. They use different milk bases and have distinct profiles.

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

You can, but expect a shift in richness and milk character.

Does Fourme d'Ambert Cheese taste like Roquefort Cheese?

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

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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

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

It depends on the dish. The texture difference is the biggest practical tell. Fourme d'Ambert Cheese is semi-hard, while Roquefort Cheese is moist, very creamy.