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Abondance, a name-controlled cheese from the Savoy region of France, is made with fresh, partially-skimmed milk and formed into 20-pound wheels. Aged for three months on spruce planks, the cheese is repeatedly washed with a saltwater brine to develop the natural rind. This extraordinary cheese is similar to Gruyere de Comte, but more complex and buttery. It has a firm texture, nutty flavor, and a distinctive fruitiness. While the strong aroma of this cheese may be a bit off-putting, the flavor is divine. In addition to being a delicious table cheese, Abondance melts nicely and is often substituted for Raclette.
Made from unpasteurized cow's milk, aged over 60 days.
Photo depicts whole 18 lb. form of cheese.
We cut and wrap this item by hand.