quodo

They are quite different in aspect and taste : Fourme d'ambert has an almost black mold and white "flesh" with a taste on the roquefort side, whereas fourme de montbrison is dryer and saltier, with blue mold, yellowish flesh and orange crust.

I'm a bit late to the party but, if you can find it in Canada, Fourme de Montbrison is my favorite blue cheese and used to be on my breakfast menu everyday. It is on the salty side, and not too "blue" in taste. Try it melted on a slice of bread. Don't let it age too much, as I find it makes it unpleasant. Good luck in you tastings!