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Weight: 400
Maturation: 4 to 6 months
Cheese Type: Semi cooked, Pressed cheese
From the 12th century, the monks, living in Haute-Savoie, understood the Abondance cheese could make the valley rich and well known. They started clearing the forest around and developed the agriculture and pastures. 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 Savoy region. The cheese is made with raw cow’s milk, semi-cooked and pressed with a solution called ‘Morge’, giving it its particular taste. Fruity in mouth, with a nutty taste and a slight bitter final notes, Abondance AOC is better appreciated with a glass of Apremont from Savoy. Perfect to enjoy with potatoes & cold cuts.
Wine Pairing:
Red wines (Côtes de Nuit, Morey-Saint-Denis, Fixin)
White wines (Apremont, Roussette, Chasselas)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team
1 review for Abondance Réserve
Jeffrey Chan –
Delicious hard cheese. It’s like a light and somewhat more milky version of comte / gruyere but with the same nutty aftertaste. I can eat this all day
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