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Hello Abondance

To make this cheese, raw milk is poured into a copper cauldron, which is heated to warm the milk. Rennet is added to coagulate the milk and, once the curds are formed, they are cut and re-heated to a higher temperature before being cut again by hand. Then, using cheesecloth, curds are strained and placed into molds, which form the iconic wide wheels with concave sides. Once the shape of the cheese is established, the wheels are removed from their molds, salted, and placed on spruce shelves in moist caves.

Abondance is a medium-sized mountain cheese from the Haute Savoie region of France in the Rhone-Alps. For centuries, this deep golden cheese has been made in mountain chalets, near the border between France and Switzerland. It is made exclusively from unpasteurised milk produced by the Abondance breed of cattle. Since 1990, the cheese has been enjoying the prestigious AOC designation. The handcrafted, wheel shaped cheese, is made using traditional methods only in the geographical area specified by AOC/PDO label.

The texture is smooth and rich. Like many other alpine cheeses, Abondance has a floral flavor with undertones of hazelnuts and nice acidity. Its flavors linger on the tongue. We love to enjoy this cheese in our fondue with Comte and Tomyere (or L'Etivaz), but it is also great as a table cheese and works best when served with green apples or cornichons. Grab a glass beers and dry white wine and it will be the perfect afternoon relaxing!
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