Abondance cheese, made from whole, raw cow’s milk, takes its name from the valley and village of Abondance, nestles in the northern part of the Haute-Savoie region (French Alps). The skills used to make Abondance are passed on from one generation to the next and even now, after centuries of local production, Abondance cheese is only made in the mountains of the Haute-Savoie and has been awarded the prestigious Appellation d’Origine Protegee (AOP) label.
Abondance cheese has a strong smell and an intensely fruity, buttery and hazelnut flavour, with balance of acidity and sweetness, followed by a lingering aftertaste. Firm but supple and slightly grainy, the texture of the ivory-yellow pate is creamy and velvety.
Abondance can be eaten straight off, or added to salads or melted in Berthoud. It pairs well with dry white wines like Roussette de Savoie or light red wine like Beaujolais.
Origin Haute-Savoie, France
Type half-cooked, pressed, artisan, semi-hard
Milk unpasteurized cow's milk
Texture creamy, open and supple
Flavour acidic, buttery, fruity, sweet