What is Abondance?
A semi-hard pressed raw-milk cheese from the Haute-Savoie Alps, made exclusively from the milk of Abondance, Montbéliarde, and Tarine cattle, with the Abondance breed making up at least 55% of the herd. Produced in flat cylindrical wheels of around 10 kg, it is recognisable by its concave sides and amber rind marked by cloth impressions. Aged for a minimum of 100 days on spruce planks in humid cellars.
Taste, aroma, and texture
Supple and smooth, with a fine, slightly grainy paste ranging from ivory to pale yellow. Small scattered holes may appear. The amber rind is firm and marked by cloth impressions.
Fruity notes are dominant, with pineapple and apricot nuances linked to the alpine milk. Lactic and herbal notes are strongly present, supported by a notable earthy undertone. Animal and smoky notes remain faint.
Cheesepedia taste profile
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A general profile can describe Abondance, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Melted into fondue, gratins, or tartiflette-style dishes.
- Served on alpine cheese boards with cured meats.
- Sliced into sandwiches or rustic bread plates.
What pairs with Abondance?
Classic serving companions from the Cheesepedia catalog.
- Salted Cracker
- Butter Cracker
- Tortilla Chips
- Breadstick
- Whole Wheat Cracker
- Plain Chips
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for AbondanceStory and origin
Monks at the Abbaye d’Abondance began producing cheese in the 12th century using milk collected as tithe. By the 14th century, the cheese had gained recognition across Europe; in 1381 it was served at the papal conclave in Avignon that elected Pope Clement VII. It received AOC status in 1990 and PDO status in 1996.
Storage and serving
- Store in the fridge, wrapped or vacuum-packed.
- Air travel: suitable, especially if vacuum-packed.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
