Abondance PDO

A bit of history

Abondance was born in the 12th century, more precisely in 1381 in Avignon. The cheese got its PDO status in 1990. It is made in the Abondance valley, close to the Swiss border.

It all starts with cows and their feed.

Herds are made of at least 45% Abondance breed, which is then completed by milk from Tarentaises and Montbéliardes. These breeds are well suited to the harsh climate of the region.

Herds are given natural feed all year round. In summer fed exclusively fresh local grass, and in winter, hay coming from the region to a minimum of 65%. This feed is GMO free and guaranteed without silage.

Abondance PDO

A bit of history

Abondance was born in the 12th century, more precisely in 1381 in Avignon. The cheese got its PDO status in 1990. It is made in the Abondance valley, close to the Swiss border.

It all starts with cows and their feed.

Herds are made of at least 45% Abondance breed, which is then completed by milk from Tarentaises and Montbéliardes. These breeds are well suited to the harsh climate of the region.

Herds are given natural feed all year round. In summer fed exclusively fresh local grass, and in winter, hay coming from the region to a minimum of 65%. This feed is GMO free and guaranteed without silage.

Abondance
Savoie Region

THE Savoie REGION

Raw Cows Milk

RAW COWS MILK CHEESE

UNPASTEURISED

UNPASTEURISED

PDO

PDO

Savoie Region Abondance Savoie Region + Savoie Region

Appearance

With its concave heel and granulated rind the Abondance wheel can go from a golden yellow to a brown colour.

Texture

Firm and supple ivory-yellow cheese with some evenly placed regular openings.

Taste

Strong, earthy scent, exceptionally well balanced with fruity hints of pineapple and hazelnut.

A raw milk cheese

As Abondance is a raw milk cheese, the cow’s feed is key in making a good product, as it has a direct impact on milk quality, and can impact the taste of the product.

Handcrafted

The handcrafted wheel is made using traditional methods in the Savoie mountains.The ripening takes at least 100 days at 10° to 13° in cellars, so all the subtle aromas are released.

Abondance wheels are 40cm diameter each, 8cm high and weight 9kg.

RELATED CHEESE

Tomme de Savoie +

The oldest of all the cheeses made in Savoie, giving this cheese it’s unique rustic qualities.

Tomme de Savoie

RELATED CHEESE

Beaufort +

Beaufort is one of the most emblematic cheese of the Savoie region.

Beaufort

RECIPES

Abondance PDO pairings +
< View all Our Cheeses