Abondance and prosperity

When fragility is expressed, it is up to us to protect. Responsibility or commitment? A story of passion.

ABUNDANCE TOUCH: PROTECTION

In the Abondance sector, we protect both the making of cheese and the people who produce it. We preserve both know-how and associated resources. We watch over both living things, whether animal or plant, as well as the transmission of certain traditions.  This constant protection gives a touch of authenticity to your favorite cheese.

RESPECT THE ALPAGES

In natural meadows and pastures, cows feed on grass with optimal nutritional qualities. In the great outdoors, they evolve freely, listening to their needs and participating, in their own way, in the preservation of biodiversity by maintaining these natural spaces.   

As soon as the sunny days arrive in spring, the natural mountain meadows welcome herds from the valley. Up there, in the mountain pastures, the Abondance cows graze on fresh high-altitude grass which will give this delicious smoky taste to Abondance cheese. In pastoralism, going up to the mountain pastures is a tradition that is passed down from generation to generation. The mountain pasture has always been a preserved space maintained by mountain farmers who take up summer quarters there to continue milking cows. If the milk is then sent back down to the valley and distributed to cooperatives, some make Abondance cheese directly on site, at altitude.  On the heights, the work of these farmers shapes both the landscapes and the cheeses.

MAKING TRADITIONS LIVE 

In the Abondance valley, we preserve traditions by sharing them with as many people as possible. Throughout the year, members of the sector invite locals and passing travelers to take part in events that are as friendly as they are delicious: the emmontagnée, the Savoie Cheese Festival, the International Breed and Cheese Show Abondance, the demontagne, the International Agricultural Show…  A great way to meet those who are part of the Abondance adventure, to perpetuate a form of art of living and to cultivate a certain taste for freedom. 

THE AOP TO PROTECT THEM ALL 

In the cheese industry, quality labels are considered real assets, both for producers and for regions.  In Savoie, 80% of milk is transformed into cheese. In the Abondance zone, the rules imposed by the AOP protect local producers who are not directly subject to competition from milk from other regions or countries. We produce 100% local with milk from Haute-Savoie.

FIND THE NEEDED SUPPORT

In the agricultural world, certain tasks are repetitive and require significant effort. If some of them, such as drawing the curds from the milk onto the screen or turning the cheeses, remain manual, the use of certain machines makes it possible to considerably reduce the arduousness of the work on the farms.  This mechanization, not to be confused with industrialization, makes it possible to ensure the production of Abondance cheese in an artisanal manner, while protecting the women and men in the sector from certain arduous tasks.   The arduousness of the work, as well as the well-being of farmers, are current and future issues for the Abondance sector. This collective spirit helps preserve agriculture in the Haute-Savoie mountains.