Abondance Fermier

From the 12th century, the monks, living in Haute-Savoie, understood that the Abondance cheese could make their valley rich and well known. They started clearing the forest around and developed the agriculture. In collaboration with the farmers, they created the secret recipe of Abondance.
During the conclave in Avignon in 1381 they presented the cheese on the Pope’s table, which led Abondance to acquire its noble status and fame in the Savoie region.

The cheese is initially made with raw cow’s milk that is later on semi-cooked and pressed with a solution called ‘Morge’, giving it its’ particular Savoie flavour. Fruity in mouth, with a nutty taste and a slight bitterness at the end, Abondance AOC is even more enjoyable alongside a glass of Apremont de Savoie. It’s also perfect to eat with potatoes & cold cuts.