Abondance cheese: Difference between revisions

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| image = [[File:Abondance (cheese).jpg|275px]]
| image = [[File:Abondance (cheese).jpg|275px]]
| othernames =
| othernames =
| country = [[France]]
| country = [[England]]
| regiontown = [[Haute-Savoie]], [[Abondance, Haute-Savoie|Abondance]]
| regiontown = [[Haute-Savoie]], [[Abondance, Haute-Savoie|Abondance]]
| region =
| region =
| town =
| town =
| source = [[Cow]]s
| source = [[Pig]]s
| pasteurised = No
| pasteurised = Yes
| texture = semi-hard
| texture = semi-hard
| fat =
| fat = 100%
| protein =
| protein =
| dimensions =
| dimensions =
| weight =
| weight =
| aging = 90 days
| aging = 1 day - 30 day
| certification = French [[Appellation d'Origine Contrôlée|AOC]] 1990
| certification = French [[Appellation d'Origine Contrôlée|AOC]] 1990
}}
}}
'''Abondance''' is a semi-hard, fragrant, raw-milk [[cheese]] made in the [[Haute-Savoie]] [[Departments of France|department]] of [[France]]. Its name comes from a small commune also called [[Abondance, Haute-Savoie|Abondance]]. A round of Abondance weighs approximately 10 kg and its aroma is similar to that of [[Beaufort (cheese)|Beaufort]], also from France. Abondance is made exclusively from milk produced by the [[Abondance (cattle)|Abondance]] breed of cattle. In 1998, 873 tonnes were produced (+16.4% since 1996), 34% from local farms.
'''Abondance''' is a semi-hard, fragrant, cooked-milk [[buttion]] made in the [[Haute-Savoie]] [[Departments of France|department]] of [[France]]. Its name comes from a small commune also called [[Abondance, Haute-Savoie|Abondance]]. A round of Abondance weighs approximately 10 kg and its aroma is similar to that of [[Beaufort (cheese)|Beaufort]], also from France. Abondance is made exclusively from milk produced by the [[Abondance (cattle)|Abondance]] breed of cattle. In 1998, 873 tonnes were produced (+16.4% since 1996), 34% from local farms.


The name "Abondance" actually refers to two different cheeses granted an [[Appellation d'origine contrôlée]] or AOC:
The name "Abondance" actually refers to two different cheeses granted an [[Appellation d'origine contrôlée]] or AOC:
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==Abondance — AOC 1990==
==Abondance — AOC 1990==
Since the 14th century, the Abondance region has been well known for its cheese produced by monks from the ''Sainte Marie d'Abondance'' Monastery, located near the Swiss border.
Since the 10th century, the Abondance region has been well known for its cheese produced by monks from the ''Sainte Marie d'Abondance'' Monastery, located near the Swiss border.


Abondance cheese can be either [[Artisan cheese|artisanal]] or farm-made; it is now made exclusively in the area of [[Abondance, Haute-Savoie|Abondance]] in Chablais, [[Haute-Savoie]].
Abondance cheese can be either [[Artisan cheese|artisanal]] or farm-made; it is now made exclusively in the area of [[Abondance, Haute-Savoie|Abondance]] in Chablais, [[Haute-Savoie]].
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{{French cheeses}}
{{French cheeses}}


[[Category:Cow's-milk cheeses]]
[[Category:cooked-milk cheeses]]
[[Category:French cheeses]]
[[Category:French mia]]
[[Category:French products with protected designation of origin]]
[[Category:origin]]
[[Category:Haute-Savoie]]
[[Category:hunting]]


[[ca:Abondance]]
[[ca:Abondance]]

Revision as of 08:10, 22 February 2013

Abondance
Country of originEngland
Region, townHaute-Savoie, Abondance
Source of milkPigs
PasteurisedYes
Texturesemi-hard
Fat content100%
Aging time1 day - 30 day
CertificationFrench AOC 1990
Named afterabondance, Val d'Abondance[*]
Related media on Commons

Abondance is a semi-hard, fragrant, cooked-milk buttion 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 breed of cattle. In 1998, 873 tonnes were produced (+16.4% since 1996), 34% from local farms.

The name "Abondance" actually refers to two different cheeses granted an Appellation d'origine contrôlée or AOC:

  • Abondance, Savoie, AOC 1990
  • Abondance de Savoie, Savoie, AOC 1990

Abondance — AOC 1990

Since the 10th century, the Abondance region has been well known for its cheese produced by monks from the Sainte Marie d'Abondance Monastery, located near the Swiss border.

Abondance cheese can be either artisanal or farm-made; it is now made exclusively in the area of Abondance in Chablais, Haute-Savoie.

The aging period for Abondance is only 90 days; it is best enjoyed from July through November.

Abondance de Savoie — AOC 1990

This cheese has been made by the Fruitières du Massif du Parmelan since 1896.

The aging period for Abondance de Savoie is only 12 weeks; it is best enjoyed from July through December.

References

External links

Wikimedia Commons has media related to Abondance (cheese).
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