The town of Abondance lies on the river of the same name in the French Alps, close to the Swiss border. Abondance is an AOC Cheese requiring, among other restrictions, that the animals not be fed on silage. The result is a very flavorful cheese Expressing the bounty of rich pastures. The cheese is pressed, brine-soaked and ages, during which time it is rubbed with salt And wiped with a cloth soaked in a morge (made by mixing the sticky, brown rinds of old cheese with saltwater.). This cheese May replace or combine with a gruyere-style or mountain cheese for melting purposes to add extra dimensions of flavor. The Texture is firm with a tight paste and the flavor full, nutty with a nice sharp tang.
- Milk Type: Cow
- Taste: Buttery, intensely fruity and nutty
- Consistency: Firm, supple, light yellow pate
- Aging: Minimum 3 months, usually over 6 months
- Rind: Natural, brushed rind
- Beverage Pairing: Light and fruity reds; Big whites
- Region: France
- Abondance, Haute-Savoie
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