{"id":8234,"date":"2025-05-05T12:02:44","date_gmt":"2025-05-05T10:02:44","guid":{"rendered":"https:\/\/www.chatel.com\/le-fromage-abondance\/"},"modified":"2026-03-30T11:41:00","modified_gmt":"2026-03-30T09:41:00","slug":"abondance-cheese","status":"publish","type":"page","link":"https:\/\/www.chatel.com\/en\/discover-chatel-in-winter\/gourmet-destination\/abondance-cheese\/","title":{"rendered":"Abondance cheese"},"content":{"rendered":"
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\n @L.Meyer-Ch\u00e2tel\n <\/div>\n <\/div>\n <\/div>\n\n\n
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Abondance is a delicious cheese that\u2019s a recipe for success, and certainly worth waiting for!<\/div>\n
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Like a precious commodity, the mountain farmers pass on their heritage of know-how from generation to generation. A heritage worthy of a cheese that has gained the distinction of an AOP.<\/p>\n

In his 150-year-old mountain chalet, every year the cheese maker repeats a ritual that sums up everything that the word terroir stands for: the making of delicious mountain cheese.<\/p>\n

Tarentaise, Abondance and Montb\u00e9liarde cows provide the milk, the raw material.<\/strong><\/p>\n

After milking, the milk is warmed to 32\u00b0 Celsius – the temperature of the cow\u2019s udder – and the curdling process is started using natural rennet. It is then left to curdle by leaving it to rest for 3 to 4 hours.
\nThe next step is to break up the curd with a curd knife. This results in pieces about the size of a pea.
\nAfter being stirred continuously for an hour and a half, the resulting curds are heated to 50\u00b0C in a copper cauldron.
\nThe curds are then \u2018lifted\u2019 with a linen cloth and drained in moulds before being pressed.
\nThe curds have now turned to cheese, which is then submerged in brine for twenty-four hours before being placed on spruce planks where it begins its three-month maturing process.<\/p>\n

The cheese is carefully looked after, being turned on one day and then rubbed with salty water on the next, and so on.<\/strong>
\nAt the market, the farms shops and in shops, the ambercoloured Abondance is sold in rounds weighing between 6 and 12 kg.
\nMade both in dairies and on the farm, over time the cheese takes on a more perfumed, fruity character.<\/p>\n

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More information<\/a><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n\n\n

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@JF-Vuarand-Ch\u00e2tel<\/div>\n <\/a>\n \n \n \"Fabrication_fromage_322x215\u00a9JFVuarand\"\n <\/picture>\n
@JF-Vuarand-Ch\u00e2tel<\/div>\n <\/a>\n \n \n \"Fromage-Abondance-Cave-322x215\u00a9L.Meyer-Ch\u00e2tel\n <\/picture>\n
@L.Meyer-Ch\u00e2tel<\/div>\n <\/a>\n \n \n \"Fromage-Abondance\n <\/picture>\n
@L.Meyer-Ch\u00e2tel<\/div>\n <\/a>\n <\/div>\n <\/div>\n\n\n
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