Alpine Saturday Presented by ACS CCP® Pat Polowsky:
This week on Alpine Saturday: Abondance AOC. This French cheese is similar to Beaufort in flavor and appearance. It hails from the Haute-Savoie region. Abondance distinguishes itself from other pressed cooked cheeses in particular by having a smaller size, a concave heel, a soft texture and a diverse range of aromas, generally accompanied by a slightly bitter taste.Quick facts
Milk: raw cow
Age: 100 days+ (formerly 90 days+)
Format: 10kg wheelsIt has a maximum moisture of 42% and a minimum FDB of 48%. The milk must come from Abondance (at least 45% of the milk), Tarentaise or Montbéliarde breeds of cows.
This brings up a word of caution while studying PDOs and AOCs ; they change and are updated quite often. For example, Abondance’s regulations have changed quite a bit the last few years. Aging time, milk source based on breed, and manufacturing steps have all been altered or added to.
PDO document: http://eur-lex.europa.eu/
legal-content/EN/TXT/PDF/ ?uri=CELEX%3A52015XC0303%28 02%29&from=EN culture: https://
culturecheesemag.com/ cheese-library/Abondance
Congratulations to our 2017 ACS CCP Exam and Conference Winners: Kelley Jewell, Tyler Frankenberg, ACS CCP® Hazel-Rue Woodies and ACS CCP® Matt Bellingham. Thanks to the generous donations from cheese lovers everywhere, we are thrilled to send these four worthy recipients to Denver this July!!! You can read all the details here.
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