Abondance Fermier

Weight: 400

Maturation: 6 months

Cheese Type: Cooked, Pressed cheese

In the 12th century, visionary monks in Haute-Savoie discovered the art of making Abondance cheese. Its fame grew when it was served to Pope Clement VII in 1381 and became a sought-after delicacy at the Court of Savoy. Remarkably, Abondance cheese was even used as a form of currency during times of limited cash. Its illustrious history and esteemed reputation make Abondance cheese a cherished culinary gem.

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.

Wine Pairing:

Red wines (Savoie Chignin, Coteaux du Loir)
White wines (Apremont, Anjou, Bourgogne Vezelay)

Appelation Origine Controlee (AOC) label
Appelation Origine Protegge (AOP) label



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