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Abondance AOP

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description Abondance AOP Overview

Abondance AOP is a firm, semi-cooked cheese originating in the Haute-Savoie region of France. It’s produced using raw milk from specific breeds of cows and requires a minimum aging period of one hundred days. The distinctive flavor develops through this extended maturation process. This aged cheese is typically enjoyed by those seeking complex alpine flavors and is often paired with wine or fruit.

help Abondance AOP FAQ

Which cow breeds supply milk for Abondance AOP?

The milk primarily comes from Abondance, Tarine, and Montbéliarde cattle under the appellation's rules. Abondance cows are especially recognizable by the reddish markings around their eyes.

Why does a wheel of Abondance have a concave edge?

Its inward-curving side, known as a concave heel, is a traditional identifying feature of the cheese. This shape distinguishes the wheel visually from nearby Alpine cheeses such as Beaufort and Comté.

How long must Abondance AOP be aged?

Abondance receives a minimum maturation of about 100 days. Longer aging can strengthen its nutty, fruity, and savory qualities while making the paste firmer.

Can Abondance be used in a traditional Savoyard fondue?

Yes, it can be melted with regional cheeses such as Beaufort and Emmental de Savoie in a fondue blend. It also works in Berthoud, a Haute-Savoie dish in which Abondance is melted with white wine and Madeira.

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