Discover Abondance makes a big deal of it

Can’t resist the unique taste of this typical, protected cheese from the valley? Between two mouthfuls, we take you on a discovery of this specialty, which celebrated its 30th anniversary as a Protected Designation of Origin in 2020.

“Which French commune shares its name with a breed of cow and a PDO cheese? Look hard enough… You’re almost there! Here’s a little hint to get you thinking – and your mouth watering? This melt-in-the-mouth, semi-cooked pressed cheese reveals a delicate hazelnut taste and a slight hint of bitterness… Yes, of course, Abondance! A veritable institution, this cheese has been protected for thirty years by the AOP label, for Appellation d’Origine Protégée. A label that guarantees respect for the terroir, the animals and the production methods, with strict specifications.

75 farm producers and 16 fruit producers in the region From Leman Mountains Explore

These tasty cheeses are still produced in the traditional way by over 75 local farmers and 16 fruitières. The latter are enclosures that combine the milk of several farmers. These figures have been growing over the last ten years. You’ll have to wait at least 100 days to enjoy these cheeses, which must weigh no more than 12 kg. This small size is another criterion in the specifications for perpetuating the tradition.
“Historically, Abondance cheese was made by many small producers with limited milk production capacity, hence the small size,” explains Joël Vindret, head of the Syndicat Interprofessionnel du Fromage Abondance.

Abondance was already being eaten in the Middle Ages!

And just how did this essential cheese come into being? “Its origins date back to the Middle Ages, when monks created the Abbey of Abondance. They cleared wide-open spaces, created alpine pastures for year-round living, and crossed breeds to obtain the Abondance cow, perfectly adapted to the harsh climate and rugged terrain”. The monks thus developed cheese-making with the local population, without any exchange of money, and organized its marketing. Or how a now emblematic cheese played a key role in the development of this valley and its economy… nearly 14 centuries ago!

Discover Abondance Abbey

I'm talking about a time that people under 30 couldn't possibly know...

While its cousins, the Reblochon and Beaufort cheeses, each earned their letters of nobility by obtaining their PDO status, Abondance remained on the sidelines in the middle of the 20th century. It took the energy and passion of Barnabé Folliet, a farmer producing Abondance, to give it a new lease of life with recognition as a protected designation of origin. A label obtained in 1990… and much more besides. The evolution has been spectacular,” says Joël Vindret with satisfaction. The industry has been structured at every level, and has gained notoriety all over France.

For 30 years now, Abondance has been proudly displaying its PDO medal, recognized for its true worth. An anniversary that should have been celebrated by the whole valley this year. Sanitary conditions have prevented this for the time being, but a 6m-high statue of an Abondance cow has already been erected at the entrance to the eponymous village for the occasion.

“In 30 years, production volume has simply increased 10-fold, reaching 3,244 tonnes in 2019.

– Joël Vindret

Have you already succumbed to Bertoud à l'Abondance?

Another source of pride is the recent certification of the Bertoud à l’Abondance recipe as a “Traditional Speciality Guaranteed”. A tedious procedure led by Joël Vindret to protect traditional recipes. “It’s a further step. We’re protecting our non-material, culinary heritage… This means that any restaurant owner offering Bertoud à l’Abondance will have to comply with a set of specifications.” And there is no shortage of delicious recipes based around this cheese. What a pleasure it is to be guided by the majority of local restaurateurs who have the art and manner to sublimate it and help us discover – or rediscover – its flavours.
At home, we invite you to try the traditional Savoyard fondue, the Abondance cheese pie or more original recipes such as risotto with green asparagus and Abondance cheese or the crispy Abondance lollipop.

La Maison du Fromage the fief!

No stay in the valley is complete without a visit to the Maison du Fromage Abondance. Discoveries, workshops and tours combine fun with sensory discovery to unlock the secrets of these golden wheels of cheese.

Discover the Maison du Fromage

Discover Abondance makes a big deal of it

La Maison du Fromage the fief!

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