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Abondance

Abondance
Creative Commons/Flickr/Frédérique Voisin-Demery
  • Made from unpasteurized cow's milk

  • Country of origin: France

  • Region: Haute-Savoie, Abondance

  • Family: Tomme

  • Type: semi-hard, artisan

  • Fat content: 48%

  • Texture: creamy, open and supple

  • Rind: natural

  • Colour: pale yellow

  • Flavour: acidic, buttery, fruity, sweet

  • Aroma: nutty

  • Vegetarian: no

  • Alternative spellings: Tomme d'Abondance

Tomme d'Abondance or Abondance is a medium-sized mountain cheese from the Haute Savoie region of France in the Rhone-Alps. For centuries, this deep golden cheese has been made in mountain chalets, near the border between France and Switzerland. It is made exclusively from unpasteurised milk produced by the Abondance breed of cattle. Since 1990, the cheese has been enjoying the prestigious AOC designation. The handcrafted, wheel shaped cheese, is made using traditional methods only in the geographical area specified by AOC/PDO label.

It has a strong smell and an intensely fruity, buttery and hazelnut flavour, with balance of acidity and sweetness, followed by a lingering aftertaste. Unearth an aroma of nutty vegetation as you slice the cheese. However, remember the crust including the grey layer beneath, should be removed before eating. Firm but supple and slightly grainy, the texture of the ivory-yellow pâté is creamy and velvety. Its rind is smooth with an amber colour showing canvas marks. The affinage takes at least 100 days, so all the subtle aromas are realized.

Abondance can be eaten straight off, or added to salads or melted in Berthoud. A very special cheese, it pairs well with Malbec and Cabernet Sauvignon.

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