Abondance ( fr. Abondance ) - semi-hard cheese, produced in the French department of Haute Savoie .
| Abondance | |
|---|---|
| fr Abondance | |
 | |
| Country of origin |  France |
| City, region | Haute-Savoie |
| Milk | pasteurized or raw cow |
| Pasteurized | not |
| Texture | semi hard cut |
| Ripening time | 90 days |
| Certification | and |
Content
History
Abondance cheese production began in the XIV century.
Production
Cheese is made from the milk of cows of certain breeds, from the diet of which silage and other fermented feed are excluded [2] . To make one cheese head weighing 9.5 kg, 100 liters of milk are required [3] . During ripening, the cheese is wrapped in a cloth whose traces are clearly visible on the crust.
Characteristics
The cheese has a smooth crust of orange-brown color with blue casein stains and imprinted fabric pattern. The cheese mass is soft, elastic, tender, slightly creamy, ivory or yellowish, with holes. Fat content 48%. The taste is rich, delicate, soft, with a fruity touch and nutty flavor.
Notes
- β http://www.fromages-aop.com/fromage/abondance/
- β French cheeses: illustrated encyclopedia, 2003 , p. 20.
- β French cheeses: illustrated encyclopedia, 2003 , p. 21.
Literature
- Masui K. , Yamada T. French cheeses: illustrated entsikl. = [French Cheeses] / Kazuko Masui, Tomoko Yamada; entry next J. Robuchon ; per. from English: S. Sapronov ; Photo by J. Maruyama . - SPb. : Ed. House Neva, 2003. pp. 20-21. - (A Dorling Kindersley Book). - ISBN 5-7654-2333-7 .