Maturation: 4 to 6 months
Cheese Type: 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 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.
Red wines (Savoie Chignin, Coteaux du Loir)
White wines (Apremont, Anjou, Bourgogne Vezelay)
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