Abondance
People can’t get enough of Abondance, which is a real treat for the taste buds. This semi-hard cheese, which was first created by monks, is made exclusively in Haute-Savoie using raw milk from cow’s milked twice a day. Moulded in a hessian, the cheese curd is placed in a press for one day before being salted. It is then left to mature for at least 100 days on spruce boards in a cellar, where it is regularly rubbed with salty water and turned over. This cheese is renowned for its slightly bitter taste of hazelnuts.
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Cheeser
Sheep’s milk -
YEAR OF LABELLING
1990 -
Raw milk
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Pressed cooked cheese
Key figures
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240 Milk producers
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75 Farmhouse producers
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16 Production plants
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14 Maturing plants
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3 497 Tons marketed in 2020
READ MORE
www.fromageabondance.fr
