Abondance

1. History

Abondance cheese gets its name from the Abondance valley in Haute-Savoie, where it has been produced since the Middle Ages. Monks from Abondance Abbey, from the 12th or 13th century, developed pastoral activities by clearing forests for pastures and received cheese as tax or rent from peasants. Used as currency, it enriched the valley and gained international fame, notably in 1381 at a conclave in Avignon.

2. Physical characteristics

Abondance is a semi-cooked pressed curd cheese made from raw whole cow's milk. It comes in wheels of 8 to 12 kg, 35-40 cm diameter, and 9-11 cm height, with a concave heel from pressing. Its rind is thin, natural, slightly granular, and beige to ochre in color.

3. Taste profile

This cheese offers a mild, fruity taste with nutty, hay-like notes and a slight acidity typical of alpine pastures. Its supple, creamy paste melts in the mouth, developing complex aromas after a minimum 3-month aging. Specifics like copper cauldrons and cloth draining contribute to its rich, balanced profile.

4. Production zone and period

Produced exclusively in Haute-Savoie, in a limited area including the Abondance valley and surrounding massifs. Milk comes from Abondance, Montbéliarde, or Tarine cows fed on Savoyard alpine grass. Production uses milk from two daily milkings and runs year-round, peaking in summer with transhumance.

5. Certification

Abondance has AOC since 1990 and AOP since 1996, ensuring strict rules on cow breeds, feed, area, and artisanal methods. These labels protect its traditional know-how, like copper cauldrons and cool cave aging. They guarantee authentic production by about 13 workshops and 75 farm producers.