Tomme d’Abondance or Abondance, is a mountain cheese from Haute Savoie region of France in the Rhone Alps. This deep golden cheese is found in the mountains of chalets near France and Switzerland. It is made from unpasteurized milk of the Abondance cattle. Since 1990, the cheese has been earning the esteemed AOC designation. It has a strong aroma and intensely fruity, buttery and nutty flavor, with a balance between acidity and sweetness. Its exterior is smooth with an amber hue that shows evidence of age. A subtle fragrance that releases at least 100 days between affinage. - It can be eaten directly off, added to salads or melted in a classic French cheese dish.
La Maison du Fromage was created in 2011 with the aim of promoting goat cheese in Pouligny Saint Pierre. It was soon discovered that this small enterprise was successful not only in producing goat cheese, but also in other types of cheeses farmed locally, crafted with the artisan skills of cheesemakers. A famous affineur MOF cheesemaker, Laetitia Gaborit, offers advice on selecting cheese for professionals. Every cheese piece has an extraordinary taste that will transform your culinary experience beyond your imagination.