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The name of Abondance cheese comes from the main town where the market took place, situated in the region of Thonon-les-Bains (Haute-Savoie). Its history is the same as the one of all mountain cheeses. This cheese from Savoie is made with whole milk of the cows of the breed called “Abondance”, coagulated very slowly at a temperature between 45 and 50 °C. AOC since 1990.
This cheese takes the form of small wheels because of the relatively low production of milk, due to the small size of each herd. It is currently very rare. The cheese takes the form of cylindrical wheel with a straight bead, from 38 to 43cm in diameter and 8cm in thickness. Its weight varies between 7 and 10kg. The refining lasts 4 to 6 months in a cool and humid cellar with washes. The production of Abondance is handcrafted by some sixty farmers and by small workshops, “the Fruitières”, which include the milk of several farmers. All production and refining sites must be located within the geographical area defined by the DOP