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Abondance

Abondance
Flickr / Frédérique Voisin-Demery / CC BY 2.0

  • 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. This deep golden cheese has been made in mountain chalets near France and Switzerland for centuries. 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 the AOC/PDO label.

It has a strong smell and an intensely fruity, buttery and hazelnut flavour, with the 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 that help release the subtle aromas.

Abondance can be eaten straight off, added to salads or melted in Berthoud. It pairs well with Malbec and Cabernet Sauvignon.

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