Abondance cheese

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Abondance
Abondance (cheese).jpg
Country of originFrance
Region, townHaute-Savoie, Abondance
Source of milkCows
PasteurisedNo
Texturesemi-hard
Aging time90 days
CertificationFrench AOC 1990
Named afterabondance, Val d'Abondance[*]
Commons page Related media on Wikimedia Commons

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 (22 lb), 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 breeds of cattle. By 2022, the herd producing the milk for Abondance cheese will need to be a minimum of 55 percent of the herd.[1] In 1998, 873 tonnes were produced (+16.4 percent since 1996), 34 percent from local farms.

Abondance cheese was granted an Appellation d'origine contrôlée or AOC in 1990.[2]

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.[3]

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

The ageing period for Abondance is a minimum of three months on specially-prepared spruce boards.

References[edit]

  1. ^ 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. Archived from the original on 18 December 2012. Retrieved 6 November 2011.
  2. ^ "Un savoir-faire - Abondance". fromageabondance.fr.
  3. ^ "Authenticité". fromageabondance.fr.

External links[edit]