The pride of Haute-Savoie
Abondance is a semi-hard mountain-style cheese that is made in the Haute-Savoie region of France. It is one of 5 AOP cheeses that come from the Savoie region. Reblochon, Beaufort, Chevrotin and Tome des Bauges round up the local protected cheeses.
Named after the Abondance Abbey
The beginnings of this historical cheese trace back to an eponymous abbey. Moreover, the local monks have been making this raw milk cheese since the 11th century.
Abondance obtained its AOC stamp in 1990 and its AOP stamp in 1996. Furthermore, the AOP stipulates that the cheese can only be made using raw milk from the local namesake cows. Besides, the cheesemakers have to use traditional methods very similar to the ones the monks used many centuries ago.
The end result is a 10kg (22lbs) wheel with a unique convex amber rind and a supple ivory pâte. Overall, it has a strong herbaceous barnyard aroma and an incredibly complex flavour. On the palate, you will detect notes of pineapple, apricot, citrus and hazelnut.
How to pair Abondance
Celebrate the local terroir by enjoying this iconic cheese with a dry white wine from Savoie or a light red such as Gamay or Beaujolais.
