Abondance is the ultimate smooth-rind cheese, with a firm but supple texture and a pleasant taste with both fruity and salty notes.
The name of Abondance cheese comes from the main town where the local market was held, in the area of Thonon-Les-Bains (Haute-Savoie). It is made from the whole milk of cows of the "Abondance" breed. Some believe that Abondance cheese was originally produced by the monks of the Abbey of Abondance, which was part of the Abbey of Sion.
These cheeses can be savoured at the end of a meal on a tasting tray, in a sandwich as a snack, or of course in cooking in traditional dishes such as tartiflette or fondue savoyarde.