Abondance (cattle)

The Abondance breed of cattle is one of the more important French dairy cattle breeds. The stud book begins in 1891.

The full-grown cow reaches an average withers of 130 cm and is mostly from red to red-brown color. Only the head, the abdomen, legs and tail are white. This characteristic refers to the close relationship with the Simmental.

As with the Simmental dairy cows breeding already began for the cattle of the breed Abondance in the Middle Ages, in the Chablais, the region on Lake Geneva, which is adjacent to the south of the Simmental. Leading the way was apparently the landlord farming of the monastery of Saint- Maurice in the lower Valais. The Abondance valley belonged to the closer economic area this Savoyard monastery, even established there a daughter monastery in order to intensify the management of the region.

The Abondance cows have a robust constitution and to the lining of the pastures to good use. They are known for a good milk yield and suitability for meat. The milk has a high fat content and is ideal for cheese production. From milk to cheese Bleu de Termignon, Reblochon, Abondance, Tomme des Bauges and Beaufort are produced.

A close relationship exists with the race Montbeliard. The milk from these sources can also be used to produce the protected Abondance cheese.

In France, the stock of Abondance cows has grown to around 150,000 animals, thus it is the fourth most common breed of cattle in the country. Abondance herds are kept in 13 departments in the regions of Rhône -Alpes and Auvergne. The popular breeding stock has been exported to Canada and Egypt, Iraq and West Africa.