Maturation: 4 to 6 months
Cheese Type: Semi cooked, Pressed cheese
During the 12th century, the monks, living in Haute-Savoie, understood the Abondance cheese could make the valley rich and well known. 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 the Savoy region.
Abondance Fermier is a semi-hard, raw milk cheese with a smooth, velvety texture and a complex, fruity flavour that reveals hints of hazelnut and butter and a slight bitter final note.
This cheese can be enjoyed on a cheese platter or melted on potatoes with cold cuts with a glass of Apremont de Savoie.
To store it, wrap it in parchment paper and keep it in the vegetable drawer of your refrigerator.
Red wines (Côtes de Nuit, Morey-Saint-Denis, Fixin)
White wines (Apremont, Roussette, Chasselas)
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