Abondance An AOC cheese from the Haute Savoie. It is cooked and pressed then matured for up to twelve months. The flavour is fairly strong and sweet with a long aftertaste.
Mature cheeses can be quite smelly.
The cows must be from specific breeds and can not be fed on silage. These small soft AOC cheeses come from the Provence region and are named after the town of Banon. They are also made from ewe or goats milk or a combination of all three. After two weeks maturing the cheeses are dipped in Eau de Vie then wrapped in chestnut leaves and tied with raffia string. The taste varies according to the milk used but is generally mild and creamy.