Abondance Fermier

From the 12th century, the monks, living in Haute-Savoie, understood the Abondance cheese could make the valley rich and well known by this cheese. They started clearing the forest around and developped the agriculture. 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 Savoie region.
The cheese is made with raw cow’s milk but is semi-cooked and pressed with a solution called ‘Morge’, giving it its particular taste from this territory. Fruity in mouth, with a nutty taste and a slight biterness at the end, Abondance AOC is more appreciate with a glass of Apremont de Savoie. Perfect to enjoy with potatoes & cold cuts.