Abondance is an AOP cheese from the Haute-Savoie region of the French Alps, made from the raw milk of Abondance, Tarentaise, and Montbéliarde cattle. Monks at the Abondance Abbey have documented its production since the 14th century, and the wheels are still pressed with a distinctive concave edge.

Flavor Profile

Abondance is a semi-hard cheese with a supple, dense paste and a brushed amber rind. The flavor is nutty and fruity with a pronounced hazelnut character, a light bitterness on the finish, and a persistent grassy alpine quality from mountain pasture. It is more aromatic and less sweet than Gruyère, with a distinctive tang.

How to Serve

Serve at room temperature on a board where its complexity registers. Abondance is the required cheese for berthoud, a Savoyard dish in which it is melted with white wine and garlic. It also performs beautifully in fondue and gratins.

Pairing Suggestions

Pair with a Savoie white such as Roussette, a Jura Vin Jaune, or a light Pinot Noir. Serve with cured ham, walnuts, dried fruit, and rustic bread.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Keeps well for three to four weeks.