Clark's Cheese Blog

Welcome to the Clarks Cheese Blog

Welcome to our blog! The place that you will find everything we want to share about cheese: Pictures, descriptions, new products, etc. I hope you will enjoy looking through the blog as much as we enjoy running it.

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Monday, 7 January 2013

Abondance AOP

Abondance is a cheese, a vallee, a village and a cow! Named after the village and vallee in Haute-Savoie, France, Abondance is an Alpine cheese with delicate hazelnut flavours and with a soft and creamy texture. A raw cows' milk, demi-cuit (half cooked) cheese. the origin of the cheese dates back as far as 1381, when it was first recorded to be served to the Papal conclave in Avignon. The cheese was awarded AOC status in 1990. Abondance must use the milk from just 3 breeds of cattle: Tarentaise, Momtbeliarde and of course Abondance. The milk is then heated (cooked) in copper cauldron, the curds collected with muslin cloths, shaped, salted and then matured for a minimum of 100days. The wheels weight between 6 to 12 kg. Abondance looks and taste fantastic on the cheeseboard but also makes a great ingredient for local recipes.

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