Origin: | Savoie, France |
Type: | Partially skimmed cow’s milk, unpasteurised; semi-firm; pressed curd, natural brushed rind which is inedible |
Fat content: | 40% |
History: | In the 14th century, the monks of l’Abbaye de Saint d’Abondance, situated on the Swiss border, were the official suppliers of savoyard cheeses for the election of the Pope in Avignon. The name of the cheese comes from the breed of cows (abondance) from which milk is taken. The blue label fixed on the rind indicates that the cheese is a member of the AOC family since 1990 |
Characteristics: | Its taste is direct, but at the same time subtle; a complex alliance between a slightly acidic and soft initial taste followed by a lingering after taste. The cheese gives off an aroma of nutty vegetation. The texture of the ivory/yellow pâte is supple and velvety. Its rind is smooth with an amber colour showing canvas marks. |
Related Cheeses | Beaufort, Comte`, Morbier, Gruyere, Raclette, Fontina. |
Appropriate Wines | All light and fruity reds, dry whites. |
Bottom line | A magnificent and excellent melting cheese for Raclettes and Fondues |
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