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This cow milk cheese wheel is around 10kg and evokes the Savoy pasture with the aromatic flowers and rich grass. Its soft melting dough, ivory to pale yellow, offers a fruity flavour, with mix hints of pineapple, apricot, citrus and hazelnut.
L'Abondance was originally produced by the monks of the Abbey of Abondance in the 14th century. The production is made in the traditional way: the size of the cheese factories is regulated and on the farm, many operations remain manual. This cheese got the AOC label in 1990 and the AOP label in 1996.