Maturation: 4 to 6 months
Cheese Type: Semi cooked, Pressed cheese
From the 12th century, the monks, living in Haute-Savoie, understood the Abondance cheese could make the valley rich and well known. They started clearing the forest around and developed the agriculture and pastures. In collaboration with the farmers, they discovered the secret of production of Abondance and presented it on the Pope’s table during the conclave in Avignon in 1381. That’s how Abondance acquired its noble status and became a famous delicacy in Savoy region.
The cheese is made with raw cow’s milk, semi-cooked and pressed with a solution called ‘Morge’, giving it its particular taste. Fruity in mouth, with a nutty taste and a slight bitter final note, Abondance AOC is better appreciated with a glass of Apremont de Savoie. Perfect to enjoy with potatoes & cold cuts.
Red wines (Côtes de Nuit, Morey-Saint-Denis, Fixin)
White wines (Apremont, Roussette, Chasselas)
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