Maturation: 6 months
Cheese Type: Cooked, Pressed cheese
The genesis of Abondance dates back to the 11th century in the Abbey of the same name, held by monks who had understood that cheese could be used as currency. As it’s a Fermier cheese, the milk comes from a unique cattle and so, has a very pronounced and authentic taste. It is a cheese with a crust regularly rubbed with salted water, whose flesh is supple and melting. In the mouth, it is a fruity cheese, with nutty aromas and a slight bitterness at the end of the tasting.
Red wines (Savoie Chignin, Coteaux du Loir)
White wines (Apremont, Anjou, Bourgogne Vezelay)
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