History of Abondance cheese

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.

Some believe that the Abondance cheese was originally produced by the monks of Abbey of Abondance, which depended on the Abbey of Sion, hence its likeness to some cheeses from Valley. As early as the 12th century, monks understood that the cheese could become the wealth of the Valley of Abondance, lost in the mountains. A hard work of clearing has been undertaken to allow the emergence of fields and green alpine pastures favorable to the development of agriculture. With patience and talent, the monks began to discover the secrets of making Abundance. In collaboration with the farmers, a culture and an economic activity had just been created. In 1381, present on the table of the conclave gathered in Avignon for the election of the Pope, the Abondance cheese acquires its letters of nobility. It will then become a very popular meal at the Cour de Savoie.

Fabrication

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 AOC.

Tasting advice

The Abondance can be eaten at the end of a meal on a tasting tray, in a sandwich as a snack, or of course in cooking in traditional meals such as tartiflette or fondue Savoyarde.

Wine-pairing

The Abondance perfectly matches with a dry white wine such as Apremont.

Appearance: rather smooth rind, without hole.
Texture: firm with suppleness and smoothness.
Smell: good odor of cellar.
Taste: fruity, slightly salty.

Main Features

Product code : ABON1
Production place: HAUTE-SAVOIE
Approval code: FR 54 395 173 CE
Maturing place: Lorraine, FRANCE
Shelf life : 40 days
Maturing time: weeks
Storage temperature: between 4°C and 8°C
Weight: 8000 g
Type of milk : VACHE, CRU Origine France
Rind color : orange to brownish
Type of cheese : semi-cooked washed-pressed
Texture color : pale yellow
Ingredients : LAIT, ferments, présure, sel

Nutritional Values

Energetic value per 100 g

kcal-kJ : 390-420/1630-1750
Proteins : 22-26 g
Carbohydrates : Traces
Salt : 1,7 à 2 g

Fat content

Fat level in total weight : 27%
Of which saturated fatty acids : NR%
Fat on dry weight : 48%
Dry extract : 58%

Microbiological Standards

Listeria: none in 25 g No preservatives or color additives.
Salmonella: none in 25 g Guaranteed GMO-free, in accordance
Enterobacteria: < 10 ufc/ml with current legislation.

Logistics

Packed by 1 piece(s)