Abondance

The Abondance is a French mountain cheese that is named after the cow breed that supplies the milk. The cheese is aged for at least 100 days and is characterized by a fruity, spicy taste with notes of hazelnut.

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This special French dessert cheese is characterized by a taste that is both fruity and spicy. The cheese also contains notes of hazelnut and a slightly bitter taste. It is a very aromatic cheese. The Abondance owes this flavor to the ripening process and to the special milk of the Abondance variety.

Ingredients: 
Fat 48+, raw cow's milk, rennet, starter, salt.

Quality:
Your cheese is freshly cut and vacuum-packaged!
The hard structure of Abondance makes it perfectly suitable for sending by post.

Origin

The Abondance originates from the region of the same name in Haute-Savoie. It is one of the 44 French cheeses that can carry the AOP quality mark. The cheese owes its name to the region where it is made. It is a French mountain cheese made from raw milk. The cows of the Abondance breed graze on high plains with a special sub-climate. The cheese owes its typical taste to this. Traditionally, Abondance was a monastery cheese produced exclusively by monks.

Combination

The Abondance is a delicious French dessert cheese that is best enjoyed pure. For instance, you can cut the cheese into cubes and serve it with a delicious burgundy wine.

More information
Dimension whole cheese 39 cm Ø x 8 cm H
Brand Abondance
Flavor strength Mild
Country origin France
Nutritional information per 100 grams
fat (gr) 31
Saturated fat (gr) 17
Calcium (mg) 700
Calories (kcal) 339
Kilojoules (KJ) 1677
Carbohydrates (gr) 1,9
Protein (gr) 24
Sodium (mg) 753
Type of milk Cow
Gluten free Yes
Type of rennet Abomasal rennet
Sugar free No
May contain traces of peanuts. Yes
Edible cheese rind Yes
Lactosevrij No
Pasteurised No
Limited shelf life No
Made of Meadow Milk Meadow milk comes from farms where the cows are free to roam in meadows for at least 120 days each year, from Springtime through to the Autumn, and for at least 6 hours a day.
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