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 Protected Designation of Origin (PDO) family since 1990.
Its taste is direct, but at the same time subtle and complex alliance between a slightly acidic and soft initial taste followed by a lingering after taste.
Abondance 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.
Marry the Abondance with a red wine from Savoy (gamay grapes)