The Abondance is a French mountain cheese that is named after the cow breed that supplies the milk. The cheese is aged for at least 100 days and is characterized by a fruity, spicy taste with notes of hazelnut.


This special French dessert cheese is characterized by a taste that is both fruity and spicy. The cheese also contains notes of hazelnut and a slightly bitter taste. It is a very aromatic cheese. The Abondance owes this flavor to the ripening process and to the special milk of the Abondance variety.

Fat 48+, raw cow's milk, rennet, starter, salt.

Your cheese is freshly cut and vacuum-packaged!
The hard structure of Abondance makes it perfectly suitable for sending by post.


The Abondance originates from the region of the same name in Haute-Savoie. It is one of the 44 French cheeses that can carry the AOP quality mark. The cheese owes its name to the region where it is made. It is a French mountain cheese made from raw milk. The cows of the Abondance breed graze on high plains with a special sub-climate. The cheese owes its typical taste to this. Traditionally, Abondance was a monastery cheese produced exclusively by monks.


The Abondance is a delicious French dessert cheese that is best enjoyed pure. For instance, you can cut the cheese into cubes and serve it with a delicious burgundy wine.

Maggiori informazioni
Dimensione formaggio intero 39 cm Ø x 8 cm H
Marca Abondance
Forza aromatica Lieve
Origine del paese Francia
Informazioni nutrizionali per 100 grammi
grasso (gr) 31
Grasso saturo (gr) 17
Calcio (mg) 700
Calorie (kcal) 339
Kilojoules (KJ) 1677
Carboidrati (gr) 1,9
Proteine (gr) 24
Sodio (mg) 753
Tipo di latte mucca
Senza glutine
Tipo di caglio caglio
Senza zucchero Sì No
Può contenere tracce di arachidi.
Crosta di formaggio commestibile
Senza lattosio No
Pastorizzato No
Durata a magazzino limitata No
Fatto di latte di pascolo Il latte di pascolo è latte proveniente da fattorie in cui le mucche pascolano dalla primavera all’autunno, almeno 120 giorni all’anno, per un minimo di 6 ore al giorno.
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