Abondance Fermier (French Raw Cow's Milk Cheese)

$21.95 - $42.95

Why We Love It

A traditional AOC cheese from Savoie in the Rhone-Alps.  The milk comes from three breeds of cow, Tarine, Montbeliarde, and Abondance, and is unpasteurized.  Learn more

Gift wrapping:
Options available
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
Adding to cart… The item has been added

This item requires expedited shipping This item requires expedited shipping

Le Fromage Abondance is a cheese that has been made in the Haute-Savoie for hundreds of years. The cheese was first produced in the 11th Century by monks of the Sainte Marie d’Abondance Abbaye. The cheese gained a significant boost in reputation in 1381 when it was served to the conclave that elected Pope Clement VII. It eventually made its way to the royal court of the House of Savoy and became so important that it was often used as barter in place of physical money.

The cheese itself achieved AOC in 1990 and AOP in 1996. It is made similarly to its cousin, Beaufort. The curds are cut very small, cooked and placed into a concave mold. They are pressed, washed with brine or dry salt and aged for a minimum of 100 days.

Abondance is made exclusively from the milk of Abondance, Montbeliard or Tarine (Tarentaise) cows.

The texture of this cheese is firm and supple, with flavors of fresh lemons and warm spices. It pairs wonderfully with rich red wines.

Country of Origin
France
Region
Rhône-Alpes
Type of Milk
Cow

Fromagerie Joseph Paccard

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).

Enjoy!

No reviews yet.

Click the button below and be the first to review Abondance Fermier (French Raw Cow's Milk Cheese)

Description

Le Fromage Abondance is a cheese that has been made in the Haute-Savoie for hundreds of years. The cheese was first produced in the 11th Century by monks of the Sainte Marie d’Abondance Abbaye. The cheese gained a significant boost in reputation in 1381 when it was served to the conclave that elected Pope Clement VII. It eventually made its way to the royal court of the House of Savoy and became so important that it was often used as barter in place of physical money.

The cheese itself achieved AOC in 1990 and AOP in 1996. It is made similarly to its cousin, Beaufort. The curds are cut very small, cooked and placed into a concave mold. They are pressed, washed with brine or dry salt and aged for a minimum of 100 days.

Abondance is made exclusively from the milk of Abondance, Montbeliard or Tarine (Tarentaise) cows.

The texture of this cheese is firm and supple, with flavors of fresh lemons and warm spices. It pairs wonderfully with rich red wines.

More Information

Country of Origin
France
Region
Rhône-Alpes
Type of Milk
Cow

Fromagerie Joseph Paccard

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).

Enjoy!

No reviews yet.

Click the button below and be the first to review Abondance Fermier (French Raw Cow's Milk Cheese)