Description
The Abondance cheese takes its name from the Val d’Abondance, a valley in the Chablais region of Haute-Savoie, between Lake Geneva and the Swiss Valais.
It was the monks of Abondance Abbey who, from the Middle Ages onward, selected the Abondance breed of cattle and encouraged the production of this cheese.
Abondance (French for "bountiful") is both the name of the village, of the Valley (le Val d'Abondance), the cattle breed, and… of the cheese!
Its production area corresponds to the mountain ranges of the Haute-Savoie department: from the Abondance Valley to the Aravis range, including the Mont Blanc region.
Abondance cheese is a flat, cylindrical wheel with a smooth, amber-colored rind bearing marks from the cheesecloth. Its weight varies from 7 to 12 kilograms and its height from 7 to 8 centimeters. The concave shape of the cheese's heel is very characteristic. Its ivory to pale yellow paste has a few small holes.
Made since the 11th century in the French Alps, Abondance is a semi-hard, RAW MILK cheese with a smooth, velvety texture and a complex, fruity flavor that reveals hints of hazelnut and butter and a slightly bitter final note.
Last but not least, Abondance is one of the 3 cheeses used in the traditional Fondue Savoyarde, in addition to Comté and Beaufort!
Abondance produced by Paccard Artisan Affineur is a celebrated, semi-hard raw cow's milk cheese hailing from the Haute-Savoie region of the French Alps.
It is prized for its rich, smooth, and velvety texture, alongside a complex, fruity flavor that reveals hints of hazelnut and butter.
Flavor Profile & Characteristics
- Taste: Nutty and toasty with distinct fruity undertones and a warm, palate-pleasing finish.Texture: Semi-firm and ivory to pale yellow, often featuring a few small, scattered holes (eyes).
- Rind: Recognizable by its characteristic concave heel and a natural, amber-colored rind (a result of being aged for a minimum of 90-100 days).
- Milk: Made exclusively from raw milk sourced from three heritage Alpine breeds (Abondance, Montbéliarde, and Tarine).
How to Enjoy & Pair:
- It melts perfectly and is one of the three traditional cheeses used to create classic Fondue Savoyarde.
- It also elevates gratins and paninis.
- Cheeseboard: Pairs beautifully with toasted nuts, mountain honey, and sliced apples or pears.Wine:
- Complements crisp, acidic Alpine white wines (like Savoie) or soft, fruity red wines (like Gamay/Beaujolais).