Abondance cheese
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Abondance is a type of cheese from the Alpine region of Savoie (France) made since the 16th century. The name comes from the region in which it was created as well as the breed of dairy cows used. This cheese is marked as AOC, meaning that only cheese made in the Savoie region may be called Abondance.
Abondance is created from unpasteurized cow's milk with a minimum fat content of 45%. Once half cooked, it is molded (shaped) and has its crust rubbed with salt.
A wheel of Abondance is round, 8-9cm thick, weighs 7-12Kg (15-26lb) and has a color between ochre and brown. [1]
Abondance has a subtle, nutty flavor that is very fruity.
Larousse Gastronomique, (Clarkson Potter: New York, 2001). ISBN 978-0609609712 ↩︎
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