Abondance AOP/9kg/Cow/Raw/Animal Rennet/Hard cooked pressed/Savoie/32.2% fat/Creamy, nutty, floral.
 
Since the 11th century, the history of cheese in the Abondance Valley has been closely linked to the history of Abondance Abbey. From this time, the monks understood that cheese could become the true wealth of the valley, lost in the mountains and serve as currency. Clearing forests, improving livestock breeding, creating mountain pastures and pastures... The monks of Abondance Abbey encouraged the development of pastoral activity. They favor the grazing at altitude of a breed of cow which will take the name of the valley. They receive as taxes the summer milk production, transformed into cheese.
 
In 1381 the cheese acquired its letters of nobility during the election of Pope Clement VII in Avignon, it was indeed served at the conclave table. Very quickly he will also find his place at the best tables of the Court of Savoie. Abondance became so well known that it was used as currency at a time when cash was scarce. In collaboration with the farmers, a culture and an economic activity have just emerged. 
 
It has its own fondue recipe called Berthoud and it is best enjoyed with a vin blanc de Savoie.