Abondance

Abondance is a semi-hard, fragrant, raw-milk cheese made in the department of. Its name comes from a small commune also called Abondance. A round of Abondance weighs approximately and its aroma is similar to that of Beaufort, also from France. Abondance is made exclusively from milk produced by the Abondance breed of cattle. In 1998, 873 were produced (+16.4% since 1996), 34% from local farms.

The name "Abondance" actually refers to two different cheeses granted an or AOC:


 * Abondance, Savoie, AOC 1990
 * Abondance de Savoie, Savoie, AOC 1990

Abondance — AOC 1990
Since the 14th century, the Abondance region has been well known for its cheese produced by monks from the Sainte Marie d'Abondance Monastery, located near the Swiss border.

Abondance cheese can be either artisanal or farm-made; it is now made exclusively in the area of Abondance in Chablais,.

The aging period for Abondance is only 90 days; it is best enjoyed from July through November.

Abondance de Savoie — AOC 1990
This cheese has been made by the Fruitières du  since 1896.

The aging period for Abondance de Savoie is only 12 weeks; it is best enjoyed from July through December.