Fourme d'Ambert Cheese vs Stilton Cheese

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

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 Stilton Cheese?

Stilton is an English cheese made in Derbyshire, Leicestershire and Nottinghamshire, in a blue version and a white one. The blue kind gets its veins from Penicillium roqueforti. Both hold PDO status, so no cheese made elsewhere can use the name.

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

• Origin: Fourme d'Ambert Cheese (France), Stilton Cheese (England)
• Milk treatment: Fourme d'Ambert Cheese (mostly pasteurized, some raw), Stilton Cheese (pasteurized)
• Texture: Fourme d'Ambert Cheese (Semi-hard), Stilton Cheese (Semi-soft, crumbly, blue-veined)
• Rind: Fourme d'Ambert Cheese (Light gray-blue), Stilton Cheese (natural)
• Aging: Fourme d'Ambert Cheese (Minimum 28 days from the date of renneting), Stilton Cheese (9 to 12 weeks)
• Taste: Fourme d'Ambert Cheese (Mild blue cheese), Stilton Cheese (spicy, strong)

Side-by-Side Comparison

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

Fourme d'Ambert Cheese reads as mild blue cheese, while Stilton Cheese brings spicy, strong 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 Stilton Cheese at 9 to 12 weeks.

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

In most recipes, Fourme d'Ambert Cheese and Stilton 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 Stilton Cheese brings spicy, strong notes.

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

Frequently Asked Questions

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

No, they're distinct cheeses. Fourme d'Ambert Cheese originates in France, while Stilton Cheese comes from England. Aging also differs: Fourme d'Ambert Cheese is typically aged minimum 28 days from the date of renneting, Stilton Cheese 9 to 12 weeks.

Is Fourme d'Ambert Cheese similar to Stilton Cheese?

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

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

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

Does Fourme d'Ambert Cheese taste like Stilton Cheese?

Fourme d'Ambert Cheese reads as mild blue cheese, while Stilton Cheese is spicy, strong.

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 Stilton Cheese made of?

Stilton Cheese is made from cow milk (pasteurized). It's typically aged 9 to 12 weeks. It originates in England.

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

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