Cheese, abondance

Origins and history

Abondance cheese originates from the Abondance valley in the French Alps, where it has been produced for centuries. It holds a Protected Designation of Origin (PDO) status, ensuring that it is made according to traditional methods. The cheese has deep cultural roots in the region, where it was historically used as a form of currency and offered as a tribute to local lords. Today, it continues to be produced by dedicated artisans who follow age-old techniques to create this exceptional cheese.

Nutritional information

Abondance cheese is a good source of protein, calcium, and phosphorus. It also contains vitamins A and B12. A 1-ounce (28g) serving of Abondance cheese provides approximately 100 calories.

Allergens

Contains milk.

How to select

When selecting Abondance cheese, look for a cheese that has a firm yet slightly yielding texture. The rind should be intact and free from any mold or discoloration. Opt for cheeses that have a creamy yellow interior with a pleasant aroma. If possible, purchase from reputable cheese shops or specialty stores to ensure the highest quality.

Storage recommendations

To maintain the freshness and quality of Abondance cheese, it is best stored in the refrigerator. Wrap the cheese tightly in wax or parchment paper to allow it to breathe. Place it in a cheese storage container or airtight bag to prevent it from absorbing other odors. Stored properly, Abondance cheese can last for several weeks.

How to produce

Abondance cheese is typically produced by skilled cheesemakers using traditional methods. It requires specific knowledge and equipment to achieve the desired flavor and texture. However, for amateur cheese enthusiasts, there are simplified cheese-making kits available that provide step-by-step instructions for making similar styles of cheese at home.

Preparation tips

Abondance cheese is a versatile ingredient that can be enjoyed in various ways. It can be served on a cheese platter alongside fruits, nuts, and crusty bread. It melts beautifully, making it an excellent choice for fondues, gratins, and sandwiches. Additionally, it pairs well with wines such as Chardonnay, Pinot Noir, or Beaujolais. Its rich and nutty flavor adds depth to both savory and sweet dishes, making it a favorite among chefs and home cooks alike.

Availability

France