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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%
Protides (g) : 25
Lipides (g) : 33
Mat. gras. acides gras sat. (g) : 23
Glucides (g) : 0.5
Sel (g) : 2
Valeur énergétique kCal : 430
Valeur énergétique Kj : 1780
Traitement du lait : PATE PRESSEE CUITE / PRESSED COOKED DOUGH / Pasta prensada cocida / GEPRESST GEKOCHTER KAESE / PASTA COMPRIMIDA COZIDA / PASTA PRESSADA COTTA
Ingrédients : LAIT, SEL, FERMENTS, CHLORURE DE CALCIUM, PRESURE, PLAQUE DE CASEINE / MILK, SALT, FERMENT, CHLORIDE OF CALCIUM, RENNET, CASEIN PLATE / Leche, sal, fermento, cloruro de calcio, cuajo, placa de caseina / MILCH, SALZ, FERMENT, KALZIUMCHLORID, RENNE, KASEINMARKE / LEITE, SAL, FERMENTO, CLORETO DE CÁLCIO, ABOMASO,PLACA DE CASEINA / LATTE, SALE, FERMENTO, CLORURO DI CALCIO, CAGLIO,
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 DERIVADOS HUEVO Y SUBPRODUCTOS DEL HUEVO FRUTOS DE CASCARA / MILCH UND MILCHERZEUGNISSE EI UND EIERZEUGNISSE SCHALENFRUECHTE / LEITE E PRODUTOS LACTEOS OVO E SUBPRODUTOS DE OVO NOZ / LATTE E PRODOTTI LATTIERO-CASEARI UOVO E DERIVATI DALL'UOVO FRUTTA A GUSCI
  
  
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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