Tuesday 10 July 2012: Abondance
Back into the French Alps for today's cheese, where Abondance has been made since the 14th century by monks in the Sainte Marie d'Abondance Monastery. Abondance, which gained its AOC in 1990 should not be confused with Abondance de Savoie, which also has its own AOC.
This is a medium hard cheese made from unpasteurised cow's milk. It comes in large rounds of 10 kg that has been matured for at least 12 weeks. The best time to eat Abondance is from July to December.