Abondance

The Abondance is a French mountain cheese that is named after the cow breed that supplies the milk. The cheese is aged for at least 100 days and is characterized by a fruity, spicy taste with notes of hazelnut.

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This special French dessert cheese is characterized by a taste that is both fruity and spicy. The cheese also contains notes of hazelnut and a slightly bitter taste. It is a very aromatic cheese. The Abondance owes this flavor to the ripening process and to the special milk of the Abondance variety.

Ingredients: 
Fat 48+, raw cow's milk, rennet, starter, salt.

Quality:
Your cheese is freshly cut and vacuum-packaged!
The hard structure of Abondance makes it perfectly suitable for sending by post.

Origin

The Abondance originates from the region of the same name in Haute-Savoie. It is one of the 44 French cheeses that can carry the AOP quality mark. The cheese owes its name to the region where it is made. It is a French mountain cheese made from raw milk. The cows of the Abondance breed graze on high plains with a special sub-climate. The cheese owes its typical taste to this. Traditionally, Abondance was a monastery cheese produced exclusively by monks.

Combination

The Abondance is a delicious French dessert cheese that is best enjoyed pure. For instance, you can cut the cheese into cubes and serve it with a delicious burgundy wine.

Plus d'information
Dimension fromage entier 39 cm Ø x 8 cm H
Marque Abondance
La saveur Doux
Pays d'origine France
Information nutritionnelle pour 100 grammes
graisse (gr) 31
Gras saturés (gr) 17
Calcium (mg) 700
Calories (kcal) 339
Kilojoules (KJ) 1677
Glucides (gr) 1,9
Protéine (gr) 24
Sodium (mg) 753
Type de lait Vache
Sans gluten Oui
Type de présure Lebstremsel
Sans sucre Non
Peut contenir des traces de cacahuètes. Oui
Croûte de fromage comestible Oui
Sans lactose No
Pasteurisé No
Durée de vie limitée Non
Fait de Le lait de pâturage Le lait de pâturage est du lait provenant de fermes où les vaches paissent au moins 120 jours par an – du printemps à l’automne – et au moins six heures par jour dans le pré.
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