Picture 1102How is Abondance made?
The Abondance cheese-making process has remained faithful to ancestral methods.
The raw milk is mixed in copper cauldrons, where it is heated to allow the curds to form. The curds are sliced into small grains, heated again and then collected with a linen cloth. The curds are then moulded, pressed and immersed in a brine bath for 24 hours before being placed in a maturing cellar on spruce boards for a minimum of three months.
The result is a cheese with exceptional flavour, a golden rind and a supple texture, ideal for lovers of cheeses with character.
Abondance lends itself to a wide range of culinary preparations, from simple cheese platters to more elaborate recipes. The most famous speciality is Berthoud, a local recipe based on melted Abondance cheese, au gratin and served with bread or potatoes.
