Bleu d'Auvergne vs Fourme d'Ambert
Bleu d'Auvergne
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Blue
- Rind
- Natural rind
- Country
- France
- Place
- Auvergne
Bleu d'Auvergne is a cow's milk blue cheese from Auvergne, in central France. The wheels are flat cylinders, and the ivory paste is cut by blue-green veins. Dairies add a blue mold and pierce the young cheese so air can reach the interior. The paste stays moist and creamy, with a pungent aroma that is strong but usually less salty than a drier sheep's milk blue. It is a cellar cheese for the board, the salad, and the sauce pan.
Fourme d'Ambert
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Blue
- Rind
- Natural rind
- Country
- France
- Place
- Auvergne
Fourme d'Ambert is a semi-hard blue cheese from Auvergne, in France, and it is made from cow's milk. The wheel is a tall cylinder rather than a flat disc, with a pale interior and blue-green veins. A natural rind, usually gray, covers the outside and may show small spots of other mold. The taste is milder and creamier than many famous blues. It belongs on a board as much as in a warm sauce.