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.
