Let yourself be seduced by this delicate and subtle cheese whose recipe dates back to the 12th century. It proudly bears the name of the village and the valley in which it was born, a region nestled north of Haute-Savoie, France, on the border of Switzerland.
Abondance PDO comes in the form of a cheese wheel about 10 kg, 40 cm in diameter and 10 cm in height. It has the distinction of having a concave heel. Under its amber rind hides a soft, melting cheese of ivory to pale yellow color. On the palate, it reveals a light hazelnut taste, accompanied by a slight note of fruit.
This cheese is matured on spruce boards, in a cool, humid cellar with cleaning for a minimum of 100 days.
Made with raw, whole cow's milk, Abondance PDO is a semi-cooked pressed cheese.
- Custom cut
- Standard package
The little story
This cheese was created in the Middle Ages by monks who came to settle in the Abondance Valley of France. After a long time of clearing the mountain and shaping the pastures, they chose to graze Abondance, a breed of cow adapted to the harsh climate and rugged mountain terrain. In 1381, Abondance PDO was on the table of the Conclave gathered in Avignon for the election of the Pope. After, it became a popular dish at the Cour de Savoie.