Abondance
Named after Abondance valley and abbey. Made by monks since 12th century. Essential ingredient in tartiflette.
Aging Time
3 months – 1 year
Typical Weight
10 kg
- Style
- Hard
- Milk
- Cow
- Origin
- France · Haute-Savoie (Chablais, Val d'Abondance)
- Ripening
- ≥ 3 months
Tasting Board
Texture
Semi-firm to firm, supple, smooth
Flavor
Fruity, hazelnut notes, slightly salty
Aroma
Fruity, slightly floral
History & Origins
Created by monks of Abondance Abbey in 12th century. Supplied to Conclave that elected Pope in Avignon.
Cultural Significance
Traditional Savoyard cheese. Historical ties to Abondance Abbey.
PDO — What the Designation Requires
EU PDO/French AOC since 1990. Made from Abondance, Tarine, and Montbéliarde cow milk. Named after Abondance Abbey. Minimum aging: 100 days. Used in tartiflette.
Pairing & Serving
What to Pair It With
Essential for tartiflette. Pairs with potatoes, charcuterie, cornichons, crusty bread.
How to Serve It
Use in tartiflette, raclette, fondue. Table cheese.
Nutrition (per 100g)
| Calories | kcal |
| Protein | g |
| Total Fat | g |
| Saturated Fat | g |
| Sodium | mg |
| Calcium | mg |
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