Abondance Farmhouse Reserve 10 months PDO
The family Paccard have been refining and maturing cheeses from dairy farmers for the last 25 years. They refine cheeses for 35 farmers in their caves in Manigod in completely natural surroundings, using traditional methods.
Abondance takes its name from the Val d'Abondance, a valley in Chablais Haute-Savoie, between Lake Geneva and Valais Switzerland. It was the monks of the Abbey of Abondance who, from the Middle Ages, selected the Abondance bovine breed, and encouraged the production of this cheese. Its production area corresponds to the mountain ranges of the Haute-Savoie.
This cheese comes in the form of a flat cylindrical grinding wheel with a smooth amber-coloured rind bearing canvas marks, its weight varies from 7 to 12 kilos and its height from 7 to 8cm. The concave shape of the heel of the cheese is very characteristic.
It is produced from raw cow’s milk and has a soft and melting texture, ivory to pale yellow in colour, has a fruity taste coming from notes of pineapple, apricot, citrus and hazelnuts. On average 10l of milk are needed to make 1kg of Abondance.
Serving and Cooking Suggestions
- goes well with light wines, especially those from Savoy, such as Chasselas
- or dry white wine from Savoie-Bugey such as Chautagne / Seyssel / Bugey Roussette / Savoie Roussette
- also dry red wines such as Chignin Savigny / Côtes d'Auvergne Boudes / Bourgogne Côte Chalonnaise / Coteaux du Loir or Coteaux d'Ancenis
- enjoy on its own or melted for a Berthoud, a typical Savoyard dish from Chablais
- used as a table cheese or served with green apples or cornichons
- works very well in fondue or melted over root vegetables
Ingredients: raw cow milk, salt, starter culture, rennet
Allergens: milk protein