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Abondance

Abondance, cow milk cheese available to sell

In the 14th century, the monks of l'Abbaye de Saint d'Abondance, situated on the Swiss border, were the official suppliers of savoyard cheeses for the election of the Pope in Avignon. The name of the cheese comes from the breed of cows (abondance) from which milk is taken. The blue label fixed on the rind indicates that the cheese is a member of the AOC family since 1990. Its taste is direct, but at the same time subtle; a complex alliance between a slightly acidic and soft initial taste followed by a lingering after taste. The cheese gives off an aroma of nutty vegetation. The texture of the ivory/yellow pâte is supple and velvety. Its rind is smooth with an amber colour showing canvas marks.

 

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Matière grasse : 28%
Traitement du lait : PATE PRESSEE NON CUITE / PRESSED UNCOOKED DOUGH / PASTA PRENSADA NON COCIDA / GEPRESST UNGEKOCHTER KAESE / PASTA COMPRIMIDA NAO COZIDA
Ingrédients : LAIT, SEL, FERMENTS, CHLORURE DE CALCIUM, PRESURE, PLAQUE DE CASEINE / MILK, SALT, FERMENT, CHLORIDE OF CALCIUM, RENNET, CASEIN PLATE / LECHE, SAL, FERMENTO, CLORURA DE CALCIO, CUAJO, PLACA DE CASEINA / MILCH, SALZ, FERMENT, KALZIUMCHLORID, RENNE, KASEINMARKE / LEITE, SAL, FERMENTO, CLORETO DE CÁLCIO, ABOMASO,PLACA DE CASEINA
Allergènes : Lait et produits laitiers Œuf et dérivés de l'œuf Fruit à coques / Milk and derivatives Egg and by-products of the egg Nut / LECHE Y PRODUCTOS LACTEOS / MILCH UND MILCHERZEUGNISSE / LEITE E PRODUTOS LACTEOS

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Season
Fall - Winter
Maturing
Minimum 90 days For US delivery maturing extended over 60 days

Pieces

Weight
200 g (7 Ozs)

Pairing cheese and wine

Dry white wine: Roussette de Savoie (Altesse grapes) Light red wine: Beaujolais (Gamay Noir grapes)


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