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Dairy
Cheese
Semi-Firm
Abondance

A semi-firm cheese made using raw cow's milk, originating from the Haute-Savoie region in France. It is made with milk from the Abondance, Montbéliarde, or Tarine breeds of cows, which graze on the alpine pastures, influencing its characteristic flavor.

FLAVOR PROFILE
Nutty and complex with notes of hazelnuts and a hint of fruitiness. There is a distinct aroma reminiscent of alpine flowers and a slightly tangy, lactic quality.
TEXTURE PROFILE
Firm with a smooth, slightly creamy texture. The rind is natural and tends to be brownish-orange, with a slightly grainy texture.
Culinary Uses
  • Melting: Ideal for melting due to its smooth, creamy consistency when heated. Used in fondue and raclette.
  • Cheese Boards: Served sliced or cubed, allowing its distinct flavor and texture to be highlighted.

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