Jan 09 2025
Abondance cheese is a popular, semi-hard cheese famous for its fragrant aroma and its earthy, well-balanced taste, and it is a versatile cheese, not just in how it can be used, but in how it looks too. And all this comes from a proud PDO status gained in 1990, which protects a natural cheesemaking process steeped in history and local pride.
The name ‘Abondance’ comes from a small commune in the Abondance valley close to the Swiss border. Here, nestled in the Haute-Savoie region of the French Alps, Abondance has been produced since the 12th century, most specifically 1381. There are records of monks from the Sainte Marie d’Abondance monastery supplying cheese to the papal conclave at Avignon, and all these years later, today the cheese is still exclusively made in the Abondance region, a department of the Auvergne-Rhone Alps in southeastern France close to Lake Geneva and Mont Blanc.
However, it is the fiercely protected production process which gives Abondance cheese its unique taste and aroma. The cheese is still made using the cooperative spirit of the 12th century, which preserves the artisanal techniques used back then. This ensures that raw cow’s milk is sourced from the Haute-Savoie region, specifically the Abondance, Tarentaises and Montbéliardes breeds. These breeds are well suited to the harsh climate of the Alps, but most significantly are fed on a strict natural diet unique to the region. In summer they must eat only natural grass sourced locally, and in winter must eat only hay sourced locally. Herds used for this special cheese must be at least 45% Abondance breed.
This results in handcrafted wheels of cheese with a distinctive concave heel. The cheese is ripened in cellars over a period of 100 days, at temperatures ranging between 10-13°C. This helps to release the pungent aroma which gives Abondance its primary characteristic.
Abondance is an ivory yellow cheese, which can slowly turn brown as it ages. The cheese has small, even openings throughout and has a granulated rind. The taste is strong and earthy, but well-balanced, with many people claiming to find hints of pineapple and hazelnut. This appealing taste will suit a wide range of palates, which of course adds to its popularity, as does its versatility. Abondance can be enjoyed on its own and amongst a French cheeseboard, but can also be melted into pasta dishes, gratins and fondues, while it can also be grated very easily and hence is popular in savoury baking, such as this recipe for pesto madeleines with Abondance.
Overall, Abondance is something of an all-rounder; a flavoursome, aromatic cheese which can be enjoyed in many different ways and can contribute to a wide variety of dishes. Not only that, it is steeped in history and is a prime example of the long-standing traditions of French cheesemaking. This makes France the cheese capital of the world, and specifically makes the French Alps the most intoxicating region for visitors and residents alike. If you would like to discuss how to source Abondance cheese for your café, deli or restaurant in the UK, then contact our experts at Sodiaal today.
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