Abondance Aop (~2.5Kg) - La Maison Du Fromage

Raw cow's milk, Semi-hard Cheese

Aging Process: Minimum 100 days

Weight: ~0.8kg

Fat Content: 35%

Abondance is a real treat for the taste buds, which was first created by monks, is made exclusively in Haute-Savoie using raw milk from cow’s milked twice a day. Moulded in a hessian, the cheese curd is placed in a press for one day before being salted. It is then left to mature for at least 100 days on spruce boards in a cellar, where it is regularly rubbed with salty water and turned over. This cheese is renowned for its slightly bitter taste of hazelnuts.