More than a valley, a cradle for raising cattle
Today, Abondance is produced by more than 70 farms and a dozen small creameries. Made exclusively from the whole and unpasteurized milk of Abondance, Tarine and Montbéliarde cows, this cheese is produced in the mountainous region of Haute-Savoie, stretching from the Abondance Valley to the Aravis, passing by the Pays du Mont-Blanc.
The marks present on the crust of Abondance cheese are due to the linen cloth that surrounds the cheese during the moulding process. Matured for a minimum of 100 days in cool moist caves, Abondance is identified with a green oval label for farm cheeses and a red square label for creamery cheeses. This identification mark guarantees traceability and makes it possible to locate the production site of each wheel.