Haute-Savoie · France
Abondance.
Abondance greets you with the aroma of sun-dried hay and toasted hazelnuts, then melts across your palate with buttery sweetness and a whisper of alpine meadow—floral and grassy without ever turning sharp. Its semi-hard paste yields gently to the tooth, releasing subtle fruity notes that linger like the aftertaste of mountain milk. The rind, washed to a russet patina, adds a gentle earthiness that grounds the cheese's delicate, almost creamy character.
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The story
How it's made.
Why it tastes that way.
Abondance cheese takes its name from the Abondance valley and the Abondance cattle breed used to make it. Monks of the Abbaye d'Abondance — a monastery founded by canons from Saint-Maurice-d'Agaune — began producing it in the 14th century; in 1381 the abbey famously supplied its cheese to the papal conclave in Avignon.
The concave sides of the wheel are a distinctive feature that helps identify authentic Abondance. It received AOC in 1990.
Production · spec
- Milk
- Cow · raw
- Family
- Alpine
- Rind
- washed
- Age
- 3–12 mo
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Abondance's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Abondance.
44 pairings across 9 categories.
Wine
Spirits
Fruits & Jams
Where to find it
Cheese counters.
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