ABONDANCE Aoc,a cheese from Haute Savoie close to the Portes du Soleil skiing area.

Abondance Travel Blog

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Abondance village in winter

                                                  The  cheese,the valley and the cow's breed have all been named after the village of Abondance in Haute Savoie,at the gateway to the Franco-Swiss Portes du Soleil area between lake Leman and the Mont Blanc country.It is an ancient cheese already produced by the monks of the Sainte Marie d'Abondance Monastery in the 14th century.

                                                   It is a round, semi-hard,uncooked,pressed,cow's milk cheese with a 48% fat content available year round but at its best in autumn when made with summer milk.

Abondance cheese
It uses milk from local cows' breeds only.It has a complex taste,both frity and nutty with a touch of bitterness.The maturation time lasts at least 12 weeks and the cheese weighing around 10 kg has a nice amber rind and a ivory-yellow paste with small holes.

      www.abondance.org/abondance-village_gastronomie-282-HIVER-UK-village.html

      www.chatel.com/www-tableau2-953-ETE-UK.html

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Abondance village in winter
Abondance village in winter
Abondance cheese
Abondance cheese
Abondance cheese
Abondance cheese
Abondance
photo by: bernard69