Abondance comes from the mountains of the Haute Savoie, a land of contrasts where strength of character and mildness combine to give rise to an exceptional cheese.
Cylindrical in form the diameter may vary between 38 cm and 43 cm with a thickness of 7 cm to 8 cm. A loaf of Abondance weighs from 7 kg to 12 kg.
A pressed semi-cooked cheese made from raw cow’s milk, the maturation period is a minimum of 90 days at a temperature of + 6° à + 8° C.
The cheese has a smooth surface smeared rind, showing the marks of the cloth with an amber colour. The pate is soft and fluid with an ivory to pale yellow colour and has small holes.
It has a fine, open flavour with hints of hazelnut and a fine subtle nose.

STORAGE TEMPERATURE: + 4° to + 6° C

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