Abondance makes an ideal snack, and is delicious diced in salads or melted to make Berthoud, a typical baked cheese dish from the Chablais area in Savoie.
Perfect wine match: Mondeuse, a red wine made from the ‘Mondeuse’ grape, grown primarily in Savoy


Abondance (PDO)
There’s nothing wrong with an abundance of riches and Abondance, with its supple texture, will not be a disappointment. Originally produced by monks, it is now made exclusively in the Haute-Savoie area with raw milk collected twice a day. Wrapped in cloth and pressed for twenty-four hours before salting, it is aged for 100 days, when it is regularly scrubbed with salt water and turned over. It is known for its slightly bitter hazelnut taste.
Beaufort
Reblochon
Abondance
Chevrotin
Tome des Bauges
Grana Padano
White Stilton Cheese / Blue Stilton Cheese
Noord-Hollandse Gouda|
EDITOR Graphic design : Françoise DOLL |
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• AOP depuis 1990
• 1,722 tons