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Our
History

A legendary cheese

Since the 11th century, the history of cheese in the Abondance Valley has been intrinsically linked to the history of the Abondance Abbey. From this time, the monks realized that this cheese could become the true wealth of the Abondance Valley, lost in the mountains, and serve as currency.

Forest clearance, perfecting livestock breeding, creating alpine pastures and grazing land ... The monks of the Abondance Abbey encouraged the development of husbandry. They favoured a breed of cattle to graze at altitude which would take the name of the valley. They received as payment of tax the summer milk production, transformed into cheese.

Served at the highest table

It was in 1381 that the cheese was recognised for its excellence when it was served at the conclave table during the election of Pope Clement VII in Avignon. It quickly found its place at the best tables of the Court of Savoy. At a time when cash was rare, the cheese became so well known that it was used as currency. In collaboration with the farmers, a culture and economic activity saw the light of day.

The cheese is served at the top tables
A success story

It all began when the Appellation d'Origine Contrôlée status was attained in 1990, followed by the Appellation d’Origine Protégée status in 1996 (European equivalent of PDO); a recognition that guarantees the respect of the land and the methods of milk and cheese production, from the feeding of the cows to the aging process of the cheese. The AOP also preserves the Abondance cow breed.

The recipe of this success is due to several refined expert ingredients…

It all began when the Appellation d'Origine Contrôlée status was attained in 1990, followed by the Appellation d’Origine Protégée status in 1996 (European equivalent of PDO); a recognition that guarantees the respect of the land and the methods of milk and cheese production, from the feeding of the cows to the aging process of the cheese. The AOP also preserves the Abondance cow breed.

Abondance has gradually begun to increase production, embarking on daring and offbeat marketing campaigns, a new website and a presence on Facebook. As a result, the Chablaisiens have reclaimed their cheese, which has even gone beyond its borders! As a sign of international triumph, the increasingly popular Abondance stand, ran out of supplies during the annual Salon de l'Agriculture in Paris…

Homepageof Abondance cheese.

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Our cheesea recognised and protected skill

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