Our tasting tips

A platter cheese

Abondance cheese is above all a platter cheese and is eaten raw. The ideal is to store it in its wrapping paper, in the vegetable drawer of your refrigerator, which is neither too cold nor too dry.  Take it out at least 30 minutes before tasting so that it can express its fruity aromas.

Consider combining it with other products!

As for wines, Abondance cheese goes very well with light wines, particularly from Savoie, such as Chasselas. To pair Abondance with a wine from the same region, we recommend a dry white wine from the Savoie Bugey vineyard such as a white Savoie Chautagne wine, a Seyssel, a Roussette du Bugey, a Roussette de Savoie or even a white Bugey … But Abondance also goes very well with dry red wine such as a Savoie Chignin red wine in local wine and in other regions, a Côtes d’Auvergne Boudes, a Bourgogne Côte Chalonnaise, a Coteaux du Loir or even a Coteaux d’Ancenis. If you prefer white wine, it is entirely possible to pair this cheese with a dry white wine such as a Bourgogne Vézelay, an Arbois, a Côtes du Jura, an Anjou or a Saint-Pourçain. You can also enjoy Abondance cheese very well by accompanying it with a mild brown ale, a hoppy blonde or even a shot porter. Also think about Crémant de Savoie which will ensure a sparkling and surprising combination! For an original touch, you can decorate your tray with spices such as ginger or even chestnut or quince jam. Honey, especially lavender, also goes very well with Abundance.

Abondance cheese, a must for your recipes !

Its soft, melting texture and fruity taste allow Abondance cheese to be used in many recipes, whether as an aperitif with cromesquis, as a starter with asparagus in an Abondance crust or as a main course in a risotto. of crozets in Abondance.

Find all of our Abondance cheese-based recipes to taste Abondance cheese in all its forms and delight your guests.