https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Abondance_cheeseAbondance cheese - Revision history2026-05-06T19:25:22ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Abondance_cheese&diff=248948&oldid=prevChef at 10:09, 9 December 20162016-12-09T10:09:16Z<p></p>
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[[Image:Abondance cheese.jpg|300px|thumb|right|Abondance cheese - the slice at the bottom]]<br />
'''Abondance''' is a [[AOP]] semi-hard, fragrant, raw-milk [[cheese]] made in the Haute-Savoie department of France. Its name comes from a small commune also called Abondance. A round of Abondance weighs approximately 10 kg and its aroma is similar to that of [[Beaufort cheese]], also from France. Abondance is made exclusively from milk produced by the Abondance breed of cattle. In 1998, 873 tonnes were produced (+16.4% since 1996), 34% from local farms. <br />
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The name "Abondance" actually refers to two different cheeses granted an Appellation d'origine contrôlée or AOC:<br />
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* '''Abondance''', Savoie, AOC 1990<br />
* '''Abondance de Savoie''', Savoie, AOC 1990<br />
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==Abondance — AOC 1990==<br />
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.<br />
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Abondance cheese can be either artisanal or farm-made; it is now made exclusively in the area of Abondance in Chablais, Haute-Savoie.<br />
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The ageing period for Abondance is only 90 days; it is best enjoyed from July through November.<br />
==Abondance de Savoie — AOC 1990==<br />
This cheese has been made by the ''Fruitières du Massif du Parmelan'' since 1896.<br />
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The aging period for Abondance de Savoie is only 12 weeks; it is best enjoyed from July through December.<br />
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