Abondance 
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.
Key Facts
| Country of Origin | France |
| Specific Origin | Haute-Savoie |
| Protection | AOC (1990), PDO (1996) |
| Milk Type | Cow's milk |
| Milk Treatment | Unpasteurized |
| Rind | Thin reddish-brown rind |
| Texture | Semi-Hard |
| Flavor | Savory, yet fruity with an intense "umami" taste |
| Aroma | Yeasty |
| Colors | Golden yellow to brown rind; ivory to slightly yellow interior |
| Forms | Wheels (13-26 pounds, 3 inches high, 15-17 inches diameter) |
| Age | 100 days to 8-12 months |
| Also Known As | Tomme d'Abondance |
What is Abondance Cheese?
Abondance is a semi-hard, fragrant, raw-milk cheese from the Haute-Savoie department of France. It takes its name from the small commune of Abondance. The region has been known for its cheese since at least the 14th century, when monks from the Sainte Marie d'Abondance Monastery supplied cheese to the papal conclave at Avignon. The cheese was granted an Appellation d'origine controlee in 1990.
Only milk from the Abondance, Montbeliarde and Tarine breeds may be used, and the Abondance breed has to account for at least 55 percent of the herd. Production is either artisanal or farm-based, and it now takes place exclusively in the area of Abondance in Chablais, Haute-Savoie. Wheels age for a minimum of three months on specially prepared spruce boards.
A round weighs roughly 10 kg (22 lb). Its aroma invites comparison with Beaufort, another French mountain cheese.
Output volumes stay modest. In 1998, producers made 873 tonnes, up 16.4 percent since 1996, with 34 percent of that coming from local farms.
How Does Abondance Cheese Compare?
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