Abondance, cow's milk, Savoie, France, 0.5lb/Cut

Abondance is a traditional raw cow’s milk cheese from Haute-Savoie in the French Alps. Named for the Abondance Valley, it is an AOP-protected mountain cheese known for its supple, melting texture and distinctive combination of hazelnut, fruit, and gentle savory notes. It received French appellation recognition in 1990 and European AOP protection in 1996. 

Abondance is made exclusively from raw cow’s milk and is classified as a semi-cooked pressed cheese (pâte pressée demi-cuite). The AOP permits milk from three Alpine breeds: Abondance, Tarine (Tarentaise), and Montbéliarde. The cows graze mountain pastures during the warmer months, where the diversity of grasses and flowers contributes to the aromatic character of their milk.

Traditional production involves heating the milk in copper vats, cutting and gently cooking the curd, and then removing it using a cloth—a distinctive technique known as soutirage à la toile. The curd is pressed inside a wooden hoop that gives each wheel its characteristic concave sides.

The wheels generally weigh 6–12 kg and have an amber-colored rind surrounding an ivory-to-pale-yellow paste. They undergo at least 100 days of maturation, during which the texture becomes supple and melting and the flavors gain complexity.

Sugguested wine pairing: Roussette de Savoie, Jacquère, Roussanne, Chasselas, Chardonnay (especially from the Jura), White Burgundy, Mondeuse