Abondance Cheese vs Emmental Cheese

Abondance Cheese is a semi-hard cow-milk cheese from France, while Emmental Cheese is semi-hard and made from cow milk, originating in Switzerland.

What Is Abondance Cheese?

Abondance is a semi-hard raw cow's milk cheese from the Haute-Savoie department of France, named after the commune where it is made. A wheel weighs about 10 kg (22 lb), and the cheese has held AOC status since 1990.

What Is Emmental Cheese?

Emmental is a yellow, medium-hard Swiss cheese from the Emme Valley, known for the natural holes that run through it. The taste is savoury but mild. It is eaten cold in chunks or slices and melted into dishes such as gratins.

What's the Difference Between Abondance Cheese and Emmental Cheese?

• Origin: Abondance Cheese (France), Emmental Cheese (Switzerland)
• Milk treatment: Abondance Cheese (unpasteurized), Emmental Cheese (Raw)
• Rind: Abondance Cheese (Thin reddish-brown rind), Emmental Cheese (natural)
• Aging: Abondance Cheese (100 days to 8-12 months), Emmental Cheese (4 months to over 1 year)
• Taste: Abondance Cheese (Savory, yet fruity with an intense "umami" taste), Emmental Cheese (Nutty, sweet)

Side-by-Side Comparison

Taste Comparison: Does Abondance Cheese Taste Like Emmental Cheese?

Abondance Cheese reads as savory, yet fruity with an intense "umami" taste, while Emmental Cheese brings nutty, sweet character. More specifically, Abondance Cheese shows more "fruity", "animal", "boiled milk", and "hazelnut" flavors noted in cheeses from higher pastures, while Emmental Cheese leans toward characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. Aging plays into this as well. Abondance Cheese at 100 days to 8-12 months develops a different profile than Emmental Cheese at 4 months to over 1 year.

Can You Substitute Abondance Cheese for Emmental Cheese?

In most recipes, Abondance Cheese and Emmental Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Flavor-wise, Abondance Cheese reads as savory, yet fruity with an intense "umami" taste while Emmental Cheese brings nutty, sweet notes.

Which Is Better, Abondance Cheese or Emmental Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Abondance Cheese suits recipes that want savory, yet fruity with an intense "umami" taste notes, while Emmental Cheese fits dishes calling for nutty, sweet.

Frequently Asked Questions

Is Abondance Cheese the same as Emmental Cheese?

No, they're distinct cheeses. Abondance Cheese originates in France, while Emmental Cheese comes from Switzerland. Aging also differs: Abondance Cheese is typically aged 100 days to 8-12 months, Emmental Cheese 4 months to over 1 year.

Is Abondance Cheese similar to Emmental Cheese?

Yes, they share close profiles. Same milk base and similar texture make them workable alternatives in many recipes.

Can I substitute Abondance Cheese for Emmental Cheese?

Yes, quite easily. The milk base and texture are close enough that most recipes won't notice the swap.

Does Abondance Cheese taste like Emmental Cheese?

Abondance Cheese reads as savory, yet fruity with an intense "umami" taste, while Emmental Cheese is nutty, sweet.

What is Abondance Cheese made of?

Abondance Cheese is made from cow milk (unpasteurized). It's typically aged 100 days to 8-12 months. It originates in France.

What is Emmental Cheese made of?

Emmental Cheese is made from cow milk (raw). It's typically aged 4 months to over 1 year. It originates in Switzerland.

Which should I choose, Abondance Cheese or Emmental Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.