In the 14th century, the monks of l'Abbaye de Saint d'Abondance, situated on the Swiss border of France, were the official suppliers of savoyard cheeses for the election of the Pope in Avignon.
The name of the Abondance cheese comes from their namesake breed of cows from which milk is taken.
The blue label fixed on the cheese rind indicates that Abondance 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 aftertaste.
Abondance 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.
Marry the Abondance with a red wine from Savoy (gamay grapes)
Dry white wine: Roussette de Savoie (Altesse grapes)
Light red wine: Beaujolais (Gamay Noir grapes)
This cheese is available in the following cheeseboard(s) :
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