Abondance (also called Tomme d’Abondance) is a semi-hard, fragrant raw milk cheese produced in Chablais, Haut-Savoie, in south-eastern France. It’s made from milk from Abondance cows, which is how it got its name. It must be aged for a minimum of three months on specially prepared spruce boards.
Abondance cheese was granted Appellation d’origine contrôlée (AOC) status in 1990.
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