The soft and melting paste, ivory to pale yellow in colour, offers a fruity flavour, resulting from a skilful blend of pineapple, apricot, citrus and hazelnut tastes.It takes an average of 10 litres of milk to produce 1 kg of Abondance. The production is carried out in a traditional way: the size of the cheese dairies is supervised and on the farm, many operations remain manual.
After one day under mechanical press, the cheeses are immersed in a brine bath for one day. They are then turned every two days on the spruce maturing boards.It will take no less than 100 days for it to be ready for tasting, and for it to express its subtle aromas.
