11.90€
- French AOC cheeses
- Goat's milk cheese
- Cow's milk cheese
- Ewe's milk cheese
- Cheeses in season
- All AOC cheeses
3 items minimum
9.72€ 250g
Its aspect
Smooth rind. A few marks due to the cheesecloth. Amber colour. Ivory-yellow cheese with a few holes. Soft to melting. Strong smell. Fine but bold taste. Nutty taste. Its touch of bitterness is necessary.
Its maturing
3 to 6 months. Whole, raw milk. Adding of rennet and curdling. Stirring. Heating. Decanting of the curd. First pressing. Stamping and releasing from the mould.
Its history
Abondance was one of the Sun King's favourite cheeses and is native to the Valley of Abundance, between Lake Leman and the Mont Blanc country. The bovine breed was selected by monks from the Abbey of Abundance, who favoured the making of this cheese. Its production and maturing methods have remained the same for over 5 centuries.
It uses milk from local bovine breeds only: Tarine, Montbéliarde, and of course Abondance cows can be used to produce the cheese. It has a complexe taste and its touch of bitterness is quite necessary. You do not eat the rind or the grey layer.
It is interesting to notice that farm Abondance cheeses have a blue oval label on their heel, whilst the others have a sqaure label. Abondance can be enjoyed on any occasion, for a quick snack with friends or for ceremonies. It can also be eaten hot, as in the « berthoud », a Savoyard speciality.
