Abondance
Cheese
Top 10 pairings
Abondance is a French semi-hard, pressed cheese made from raw cow's milk in the Haute-Savoie mountains of the northern Alps. Aged at least 100 days, it is firm, supple and aromatic, with a fruity, nutty, faintly bitter flavour and a distinctive concave-edged rind.
Picking a good onedrag
Supple, fruity, clean cut faceSweating, cracked, rancid
Wrapped a whileEveryday bestRaw milk: pregnant people, over-65s, infants and the immunocompromised should not eat it uncooked. French pregnancy advice allows it baked through.
The cut faceSame colour, the face gone matt at the very edge
Press the pasteFirm, a touch stiffer at the cut edge
Smell at the cutNutty and milky, the fruit gone quieter