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Abondance Fermier (French Raw Cow's Milk Cheese)


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. 

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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.

It is easily identifiable by the concave edge of its rind. The Abondance that we carry is from affineur Joseph Paccard, who we recently met at the Salon du Fromage in Paris.  The texture of this cheese is firm and supple, with flavors of fresh lemons and warm spices.  It pairs wonderfully with rich red wines.

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Region Rhône-Alpes
Country of Origin France
Producer Fromagerie Joseph Paccard
Cheese Type Semi-firm, Washed Rind
Type of Milk Cow
Flavor Profile Medium, Medium-strong
Rennet Type Animal
Beer Pairings Belgian Style, Saison
Wine Pairings Red: Lean New World, Red: Lean Old World, White: Full-bodied & Dry
About The Producer Arrow down

Fromagerie Joseph Paccard

Joseph Paccard is a relatively new affineur. Located in the village of Manigod in the Savoie region of France, Paccard and his sons carefully select the farms they work with, developing close relationships with cheesemakers. This means the cheeses we receive are of an exceptionally high standard. All of the cheese the Paccards sell and age is \"fermier,\" meaning it is being made by cheesemakers who are raising their own animals. They select fresh wheels of cheese and care for them in their caves until they are ready to be sold.

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Serving and Caring for your cheese

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).


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