Abondance is a semi-hard raw-milk cheese made in the Haute-Savoie region of France. Its aroma is similar to that of Beaufort, another French cheese. Abondance is made exclusively from milk produced by the Abondance breed of cattle.
Abondance is an excellent example of a great French artisanal cheese that dates back almost 700 years. This superb gourmet cheese has a smooth surface smeared rind, showing the marks of the cloth with an amber color. Abondance crust should be removed before eating.
Abondance cheese is firm, has a strong smell and a distinct and complex flavor; fruity and with hints of hazelnut. The paste is soft and fluid with an ivory to pale yellow color and has small holes, similar in taste to Comte or Beaufort.
Flavor: Buttery, intensely fruity and nutty.
Appearance: Firm, supple, light yellow pate.
Texture: Semi hard.
Rind: Natural, brushed rind.
Aging: Minimum 3 months, usually over 6 months.
The name "Abondance" actually refers to two different cheeses granted an Appellation d'origine controlee or AOC:
Since the 14th century, the Abondance region has been well known for its cheese produced by monks from the Sainte Marie d'Abondance Monastery, located near the Swiss border. Abondance cheese can be either artisanal or farm-made; it is now made exclusively in the area of Abondance in Chablais, Haute-Savoie. The aging period for Abondance is only 90 days; it is best enjoyed from July through November.
Abondance de Savoie:
This cheese has been made by the Fruitières du Massif du Parmelan since 1896. The aging period for Abondance de Savoie is only 12 weeks; it is best enjoyed from July through December.