|Country of origin||France|
|Region, town||Haute-Savoie, Abondance|
|Source of milk||Cows|
|Aging time||90 days|
|Certification||French AOC 1990|
Abondance is a semi-hard, fragrant, raw-milk cheese made in the Haute-Savoie department of France. Its name comes from a small commune also called Abondance. A round of Abondance weighs approximately 10 kg and its aroma is similar to that of Beaufort, also from France. Abondance is made exclusively from milk produced by the Abondance; montbéliarde and tarine breed of cattle. By 2022, the herd producing the milk for Abondance cheese will need to be consituted of a minimum of 55% of the herd. In 1998, 873 tonnes were produced (+16.4% since 1996), 34% from local farms.
The region has been known for its cheese since at least the 14th century when monks from the Sainte Marie d'Abondance Monastery are recorded to have supplied cheese to the papal conclave at Avignon.
The ageing period for Abondance is a minimum of three months on specially-prepared spruce boards.
- Site inao.gouv.fr, ed. (2007). "Décret n° 2007-949 du 15 mai 2007 modifié relatif à l'appellation d'origine contrôlée " Abondance "". Institut national de l'origine et de la qualité. Retrieved 6 November 2011.
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