Abondance AOP Alpage Fermière

 

The Monks of Abondance Abbey have selected the Abondance cattle breed, recognised for its dairy performance, to make this cheese which is salted by hand, matured for 3 to 12 months, and turned and rubbed regularly. Balance of acidity and sweetness, touch of bitterness.

It is the cheese of all times: on the tip of a knife during a snack, on a platter at the end of a meal or served hot (Berthoud), always accompanied by a Savoie wine.

 

Ingredients : Raw cow’s milk, Lactic ferments, Rennet, Salt