Born in the middle of the Alps, this cheese has a "smear" rind resulting from a very precise ripening method. Its paste melts in mouth and offers a creamy taste of hazelnut that reminds us of mountain pasturelands.
Abondance is ripened for at least 100 days in cool and wet cellars.
Pairing cheese and wine
This cheese fits perfectly with ry white wine from Savoie (Apremont...)
Created in 1971, Le Farto de Trônes is a cooperative that gathers more than 70 farmstead local cheesemakers, each owning from 30 to 40 cows each. They take care of the whole making process by themselves, and then ripen the cheese in a long railroad tunnel that used to link the villages of Samoëns and Sixt-Fer-à-Cheval, and which was in use until the 50s.
Did you know that ?
Abondance was named after the Valley where it was first created, as well as to refer to the cows that produce this cheese’s milk. According to the specifications of Abondance’s PDO, there are now 3 breeds of cows that can be milked in order to make Abondance: Tarine, Montbéliarde and, of course, Abondance cows.
Commercial name :
Pressed cooked paste cheese
Raw cow milk cheese
Fat content :
Raw cow milk, rennet, ferments, salt