Abondance cheese
| Abondance | |
|---|---|
| File:Abondance (cheese).jpg | |
| Country of origin | France |
| Region, town | Haute-Savoie, Abondance |
| Source of milk | Cows |
| Pasteurised | No |
| Texture | semi-hard |
| Aging time | 90 days |
| Certification | French AOC 1990 |
 [[Commons:Category:Lua error in Module:Wikidata at line 446: attempt to index field 'wikibase' (a nil value). |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 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 breed of cattle. By 2022, the herd producing the milk for Abondance cheese will need to be constituted of a minimum of 55% of the herd.[1] In 1998, 873 tonnes were produced (+16.4% since 1996), 34% 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
External links
- Media related to Lua error in package.lua at line 80: module 'strict' not found. at Wikimedia Commons
.jpg){kind=link}