Abondance

Abondance got its name from the village of Abondance, located in the Haut Chablais near Evian, and the race of cows that provides the milk for it, descendants of the French “pie rouge” cows from the mountains. Abondance cows are a particularly robust breed of cows that spend the summer at an altitude of more than 2000m.

Formerly known as Chablaisiennes by the Augustine monks that selected and bred the finest specimens in the 14th century, these robust and generous cows give milk that is particularly rich in protein, an essential component when making cheese. Today, only the milk mountain dairy cows, of the Abondance, Tarines and Montbéliarde races are used.

Its fine and forthright flavour has a slightly nutty taste. It is the essential ingredient of Berthoud, a typical Chablaisian dish that also uses potatoes and garlic.