Fourme d'Ambert vs Fourme de Montbrison
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.
Fourme de Montbrison
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Blue
- Rind
- Natural rind
- Country
- France
- Place
- Auvergne
Fourme de Montbrison is a cow's milk blue cheese from Auvergne in France. The word fourme refers to the tall mold, and Montbrison is the place the cheese is named for. Each piece is a cylinder with a dry natural rind and a pale paste crossed by blue-green veins. It is milder than many blues. The scent is musty, and the taste is gentle and a little dry rather than harsh.