| ABONDANCE |
 Description:
In the 14th century,
the monks of l'Abbaye de Saint d'Abondance, situated on the Swiss border, were
the official suppliers of savoyard cheeses for the election of the Pope in
Avignon. The name of the cheese comes from the breed of cows (abondance) from
which milk is taken. The blue label fixed on the rind indicates that the cheese
is a member of the AOC family since 1990.
Texture:
The texture of the ivory/yellow
pâte is supple and velvety. Its rind is smooth with an amber colour
showing canvas marks.
Taste:
Its taste is direct, but at the same
time subtle; a complex alliance between a slightly acidic and soft initial
taste followed by a lingering after taste. The cheese gives off an aroma of
nutty vegetation. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1990 |
| Weight |
 |
9600 g |
| Affinage |
 |
90 days |
| Pate
(dough) |
 |
Cooked, pressed hard cheese |
|
