Cheesy Christmas 10: Abondance

Once again, expectations were high as we opened up today’s cheese as we had it last year on Day 20 of our Cheesy Christmas.

That time, we gave it a 4.1/5

Would we think as highly of it today?

Day #10: Abondance

Name: Abondance
Abondance is a small, mountain village in the Alps. As far back as the 11th century, monks at the Abondance Abbey began making cheese, the cows that they milked eventually became known as the Abondance breed. So you see… it all started out in a small, mountain village.
Region: Haute Savoie
This isn’t the first Haute Savoie cheese we’ve seen this year. Day 8’s Reblochon is also from this region.
Milk: raw Cow’s milk
Our Score: 4.9/5
As soon as we opened today’s cheese, we were drawn in by the delicious smell. Most sites refer to is as a highly fragrant cheese, and it really is. While there are cheeses that are ‘smelly’, this one is definitely ‘fragrant’… in other words, it’s a pleasant smell that will always be welcome at our table. Surprisingly (sort of), for as much as we liked this cheese last year, we honestly L-O-V-E-D it this year. It definitely got the ‘heart-eye’ emoji! A truly nice way to end any meal!

Cheese.com has a good English description of Abondance ,
Abondance even its own dedicated website dedicated website.
Fun Fact: It takes 10 L (2.2 gallons) of milk to make 1 Kg (2lbs) of Abondance.