A semi-hard French cheese from Haute Savoie in the mountainous Rhone-Alpes, Abondance is made of cow's milk sourced exclusively from Abondance, Montbeliard and Tarine. It has a very strong flavour and aroma, with acid sweetness and a long aftertaste.

The cheese is matured for ninety days and reaches the consumer with a hard grey crust, which is discarded before eating the interior. It has a fat content of 48%.

Abondance is produced by Daniel Boujon, of 7 rue Saint-Sebastien, 74200 Thonon-les-Bain, France.

research source: cheese.com