Product details

Abondance Fruitier AOP "hand-made" Gold Medal 2019


Raw cow’s milk cheese, pressed dough cooked for 4 to 6 months. Traditional manufacture at La Fruitière de La Chapelle d'Abondance fruity taste soft texture very pleasant on the palate. Gold Medal in Paris 2017


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Additional informations

Perfect in tray cheese, it is also very popular in cooking for hamburger or grated on a dish or pie. The cheese speciality based on Abondance AOP is the "Berthoud". Typical dish of the valley made once by the grandmothers. Melted cheese with oven seasoning, preferably in a round dish, with firm potatoes and cold cuts/salad. Easy to prepare.Gold Medal Paris CGA 2017.