Abondance
This cheese takes its name from the Abondance valley in Haute-Savoie, where the abbey’s monks made it as early as the 12th century. It is made with milk from three mountain cattle breeds: Abondance, Tarine and Montbéliarde. Its concave, hollowed sides make it easy to recognise.
- Milk: Cow
- Family: Pressed, cooked
- Origin: Haute-Savoie, France
- Best season: June – October
Ripening
Ripened for at least 100 days on spruce boards.
What to serve it with
Potatoes, in a gratin or on toast