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Abondance

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Copyright Abondance.com 2009

Copyright Abondance.com 2009

The Lady’s good friend, Amy aka The Queen of Cheese, gave her a hefty wedge of Abondance to bring home and have me sample. Let me start by saying that after The Lady and The Man, I love Amy, The Queen of Cheese, the best. I weep at the kindness The Queen has shown.

This feline foodie has discovered another wonderful cheese.

Abondance is a raw-milk cheese made in the Haute-Savoie region of France. It is aged ninety days, which makes it eligible for import. The name comes from the breed of cows that produce the milk for this AOC cheese.

It is fragrant with a nutty aroma. Its texture is smooth and velvety and the taste is subtle and mild with a lingering aftertaste. It has an ivory pate with a smooth, amber rind. The rind is similar to that of Morbier. The concave side is a hold over from times when the Monks of l’Abbaye de Saint d’Abondance would tie the wheels to donkeys for transport. The rope fit nicely into the inward curve of the wheel. Clever…

The Man, along with this feline foodie, is quite taken with this cheese and agrees with me that The Lady will have to cheat on her kiosk and buy this cheese for us from the competition (her Kiosk doesn’t carry this cheese…rats).

I give Abondance 4 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: Grapes and nuts would go nicely with this cheese when served as a table cheese. I suspect it would make for one hell of a grilled cheese as well. I would suggest to serve Abondance with  Anguilla bengalensis bengalensis tartare.

Wine Pairings: Goes well with a dry white wine such as Rousette de Savoie or a light red such as Gamay Beaujolais.

Source: Raw Milk from the Abondance Cow.

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