Abondance AOP Fermier, Mons

Abondance is the mountain cheese’s response to a rough but well-behaved mountain farmer – intense, complex and proud of his origin. This cheese is made in Haute-Savoie on raw cow’s milk, and then matures on at MonS in Tunnel de la Collonge. The ripening occurs on spruce planks for up to 12 months, with regular turning and handbrushing – just as real cheese should be treated. The look is characterized by an orange to dark brown crust, while the nucleus is firm, yellow and slightly opened. The taste begins mildly and buttery, but quickly takes a turn to burnt grains, high and stored milk before rounded with an almost peppery finish. A cheese that sets traces and which can stand in the limelight – either alone or in dishes that require character. Abondance is suitable for much: in hot dishes such as tartiflette or gratification, or in slices with a glass of white wine from Savoie or a smooth red wine from Marin. This is not just a cheese – it is the taste of Alper, work and heritage.