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Abondance AOC

Abondance_1

Cheese: Abondance

Who: various since the 14th century  

Where: Abondance, Chablais, Haute-Savoie, France

Milk: cow

Rind: natural

Texture: semi-hard

Shape: wheel, ~22lbs

Flavor: initally sweet and acidic with a long-lingering slight earthy, mushroomy bitterness

A protected name/cheese whose manufacture is closely guarded since its AOC designation in 1990, Abondance’s origins go back to the 14th century in the region of the same name. Click for a full-on dose of cheese-geekery (in French).

Similar in texture and a bit so in taste to yesterday’s cheese, Rimrocker, Abondance is a little richer and more complex in flavor, especially the lingering albeit slight earthiness.

Abondance_2

It’s excellent sliced for sandwiches or used in recipes as you might gruyere.

http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Abondance,+France&aq=0&sll=37.0625,-95.677068&sspn=64.792576,135.263672&vpsrc=0&ie=UTF8&hq=&hnear=Abondance,+Haute-Savoie,+Rh%C3%B4ne-Alpes,+France&t=m&z=12&ll=46.280704,6.720362&output=embedView Larger Map

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