Abondance (Haute-Savoie)

This cheese takes the name of the valley as well as the breed of cow used for the milk. The first cheeses were made exclusively in the Haute-Savoie, as early as the 14th century by the monks of the Sainte Marie d’Abondance Monastery near the Swiss border. This high mountain artisan cheese is made exclusively in Val d’Abondance in the north of Haute-Savoie, which stretches to the Swiss border; the farm-made cheeses are called Abondance de Savoie and are made around the Massif du Parmelan. The three breeds of cow used are Tarine, Montbéliarde and the rather beautiful Abondance. Although the maturing time is around 12 weeks, if you can wait longer, the flavours are really rich and fruity with an almost melting quality and a bitter nut taste rather like fresh hazelnuts. The best season to eat cheeses made in late spring is late winter.