Abondance cheese

The Abondance is a French raw milk cheese from the Haute -Savoie, which may bear the Appellation d' Origine.

History

The Abondance is a developed in the 5th century by the monks of the abbey of Abondance mountain cheese, which gained fame as the abbey was in 1381 appointed the official supplier of the election and could provide 15 quintals of hard cheese to Avignon.

Production

By the AOC seal ensures that it is a quality product that is made for proven production methods and under strict conditions.

Accordingly, the semi-solid sliced ​​cheese can only be made from the milk of cows of the breeds Abondance, Montbeliard and Tarentaise. The animals may be fed with either silo or silage with others.

A mature after 90 days Abondance has a diameter 38-43 centimeters and a height of seven to eight inches. He weighs between seven and 12 kilograms. The provisions of the Appellation d' Origine provide that the milk must be heated only once in the Labbeigabe to a maximum of 40 degrees Celsius. Salt is applied every two days, either directly or in the form of brine to the surface of the cheese.

About 348 tons of cheese are produced annually, of which 40 per cent of so-called Fermier cheese produced from the milk of a single court. Other approved production Categories Appellation d' Origine are Artisanal, Coopératives and Industriel for this type of cheese.