Nos films

Animals and their feeding

The production steps

Guaranteed and controlled quality

A valley, a breed of cattle, a village, a cheese. It was in the Middle Ages, spurred on by the Valley’s monks, that the production secrets of this cheese came to light.


A cheese of quality

Protected Designation of Origin (PDO) since 1990.


All about Abondance

  • Made from unpasteurised milk
  • Semi-soft, pressed cheese
  • Wheel of approximately 10kg with a concave vertical edge
  • 40cm in diameter, 10cm high
  • Amber-coloured rind with a meshed look
  • Soft, melting inside
  • Fruity taste with hints of hazelnut, pineapple and citrus
  • Exists in a farm-produced version (green oval casein disc) and a cheese dairy version (red square casein disc)
  • Optimal maturing time: at least 100 days (4 months recommended)
  • Fat content: At least 45% fat to the dry content, or 33% in relation to the total weight


Production Area

Haute-Savoie, with the cradle of production: the Abondance Valley


Origin and know-how

High up in the Haute-Savoie mountains, the Abondance Village gave its name not only to an entire valley, but also to a breed of cattle, and a cheese! The farmers’ use of a copper cooking pot and draining through cheesecloth is what contributes towards the specific characteristics of this semi-soft cheese, as does the pressing into a circle which gives the rind a concave shape.

One could say “An” Abundance!

Mini pizzas aux artichauts, jambon cru et Abondance

  • Cheese : Abondance
  • Dish type : Snack, Starter
  • Season : Spring, Summer, Autumn

Visit the Abondance producer’s association

To have fun at home

Coloring pages to download


Learn more at school
A free educational kit on Cheeses of Savoy PDO-PGI, exists : pedagogical, playful and attractive, it is at your disposal!
To order it, simply download, fill and return the order form.

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3 ateliers pédagogiques à la carte pour les cycles 2 (CP-CE1) et les cycles 3 (CE2, CM1, CM2).

Pour les classes de Savoie et Haute-Savoie, 3 ateliers peuvent être réalisés en classe :
  • La fabrication des Fromages de Savoie
  • La ronde des sens
  • Les Fromages de Savoie : des acteurs durables du territoire
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