A valley, a cow, a cheese

Since the 11th century, the history of cheese in the Vallée d'Abondance has been closely linked to that of the Abbey of Abondance.

With its milk renowned for its high cheese-making quality and its size perfectly adapted to the rugged terrain and climatic conditions of the mountains, it is the faithful companion of Abondance cheese. You'll recognize it by its mahogany coat and goggles around the eyes.

Abondance cheese comes in the form of a wheel weighing between 6 and 12 kg. It can be recognized by its characteristic concave heel.