Tomme d'Abondance or, simply, Abondance is a semi-hard, traditional French mountain cheese made exclusively from raw cow's milk and named after the valley where it's made in the Auvergne-Rhône-Alpes region near the border of France and Switzerland. This cheese is cave-aged on spruce planks for 6 months, was made as far back as the 12th century, and since 1990 has enjoyed AOC designation. AOC designation was created to ensure that products with long histories and strong senses of terroir are able to maintain their identity in the marketplace. So what does that mean? You can’t call it Abondance if you’re not making it using traditional methods and within the confines of specified regions, much like Champagne.
First things first. Be sure to remove the crust and grey layer underneath before eating this cheese. Supple is a great word to describe Abondance’s creamy, rich, ivory-hued paste. Its aroma is prominent and flavor intensely fruity, buttery, nutty (hazelnut), and slightly floral. Think of Alpine cows grazing at 3000-6000 feet above sea level on mountain flowers and grasses. We found a nice balance of sweetness to acidity.
This is a very versatile cheese but is traditionally used for melting over roasted potatoes and cornichons. It's a great eating cheese or can be added to salads. We’d pair it with dry white wines, Malbec, or Cabernet Sauvignon.
Experience International Variety
You might receive a Gaperon, originating in France during the 14th Century, an
authentic Lancashire by Ruth Kirkham, and an Italian Taleggio matured in the
caves of Valsassina…all in one shipment!