Abondance cheese

Such a European country as France is famous all over the world for its ancient cheese-making tradition, which over many centuries of its existence has become just an integral part of national cuisine. Various types of high-quality cheeses are produced in all regions of France and each region of the country boasts its own distinctive and unlike the others "cheese star.

The main cheese celebrity of the Haute-Savoie department is Abondance cheese. This famous French variety of semi-hard cheese is considered one of the most famous, and besides, the oldest types of product. The official or written history of Abondance cheese dates back to the 14th century. The cheese got its original name thanks to the area where it was first produced.

The mountain valley of Abondance is located in the Upper Savoy. In the local monastery, monks were the first to produce Abondance cheese, which was supplied to the court of Pope Avignone himself. In the early 90s of the last century, Abondance cheese was included in the list of products that are subject to strict quality control.

In addition, now Abondance cheese can be called a product that is produced in a certain area of ​ ​ France. According to the production technology for Abondance cheese, unpasterized cow's milk is used. Before the ripening process, Abondans cheese is wrapped in a special fabric that leaves a clear pattern on the amber-yellow crust of the finished product.

Abondance cheese belongs to the category of fatty and pressed, as well as non-cooked cheeses. Usually the cheese is aged for 3-6 months, as a result, a rounded cheese head is obtained, which weighs about 10 kg. The taste of Abondans cheese is characterized by its brackish fruity notes and sour finish. It is also noteworthy that when selling Abondans cheese, the manufacturer places special label stickers on the packaging of the product.

The oval shape of the label speaks of the high quality of the product, a square sticker is placed on lower quality cheese. Abondance cheese is served to the table as an aperitif snack of its own, as well as a dessert as part of a cheese plate. In addition, cheese is used to make salads, sauces, as well as mashed soups.

It is worth noting that the minimum level of fat content of Abondans cheese is at 48%. The unique taste as well as consumer characteristics of the cheese allow the product to be used to prepare such famous masterpieces of French cooking as cheese fondue or Savoy raclette. foodies argue that the taste of Abondas cheese simply harmonizes perfectly with red varieties of Savoy wines.