Abondance Cheese: The Forgotten Alpine Cheese That Served Medieval Cardinals

Abondance cheese — one of the great forgotten Alpine cheeses of France — has a story that stretches back to the medieval monasteries of Haute-Savoie and all the way to the papal conclave in Avignon in the fourteenth century, where it was served to cardinals from across Europe. In this episode of Fabulously Delicious, we're telling the full story of Abondance cheese — the semi-hard, raw cow's milk Alpine cheese from the Abondance Valley in Haute-Savoie that most people have never heard of, and that deserves to be mentioned in the same breath as Comté and Beaufort.

The story of Abondance cheese begins with the Cistercian monks of the Abbaye d'Abondance in the French Alps, who began making this extraordinary Alpine cheese in the Middle Ages as a way of preserving milk through long mountain winters. The cheese they developed was so remarkable that by the fourteenth century it was travelling far beyond the valley — all the way to the papal conclave in Avignon, where it was served to the highest ranks of medieval European society. A tiny Alpine valley sending its cheese to the cardinals of Europe. Which tells you everything about the quality of what the monks had created.

The Abondance Valley in Haute-Savoie is one of the most beautiful corners of the French Alps — dramatic peaks, wooden chalets, flower-rich mountain pastures near the Swiss border. And at the heart of it all is the Abondance cow — the chestnut and white breed perfectly adapted to mountain life, producing milk rich in protein and fat that gives Abondance cheese its distinctive fruity, nutty, buttery character. The cheese received its AOC status in 1990 and its AOP in the years that followed, protecting everything from the milk to the shape of the wheel — and ensuring that one of France's great Alpine cheeses remains exactly what it has always been.

Abondance cheese melts beautifully — perfect in fondue, gratins and Alpine dishes — and is at its absolute best between June and December when the cows have been grazing high in the mountains and the milk is at its most aromatic. It's the kind of cheese that makes you wonder why it isn't as famous as its Alpine neighbours. After this episode, you'll understand exactly why it deserves your attention.

Transcript

Speaker: 0:04

Bonjour and welcome to Fabulously Delicious, the French food podcast that celebrates the country's most irresistible flavors. One delicious bite at a time. I'm Andrew Prior, former French food author, and your crumbly, funky, fabulous world Each month we dive into a different fromage its story, its trois, the people behind it, and, of course, how best to eat it. From alpine icons to regional treasures that you probably never heard of, this is where French cheese gets deliciously real. In today's episode, we're Alps to explore a bundles cheese an abundance of flavor. And yes, I will absolutely be milking that pun throughout the episode. Abundance is a semi-hard raw cow Alps, known for its fruity elegantly concave side wheel. It's one of those cheeses that The story of abundance begins in the Middle Ages, when monks in the Abbey of abundance started making cheese as a way to preserve milk through their alpine winters. Those monks weren't just artisans, and their cheese By the fourteenth century, ladder all the way to the papal was served to cardinals. Imagine that cheese from a tiny shoulders with the highest ranks Fast forward to the twentieth century, an abundance reputation was finally given legal protection. It received AOC status in AOP under the European system. This recognition safeguards everything from the milk to the shape of the bill, ensuring that abundance remains unmistakably alpine. And honestly, with a name like abundance, it's only fitting that it now enjoys an abundance of protection. See what I did there? Abundance hails from the Haute-Savoie, a region where rich pastures that give the milk only three breeds are allowed. With the abundance cow center Like the diva that she is. The cow is a hardy chestnut and to life on steep alpine slopes. She's known for producing milk exactly what you want for a smoothly and age gracefully. These cows spend summers grazing high mountain pastures, munching on wildflowers and herbs that translate directly into the cheese's aromatic, fruity character. In short, without the abundance cow, there's no abundance cheese. The Abundance Valley sits in the French Alps near the Swiss border, a place of dramatic peaks, wooden chalets and meadows that look like they were designed for a postcard competition. It's a region built on deep respect for tradition. The kind of place where cheese isn't just food, it's culture beyond cheese. The area is known for hearty A quick little pause. Fabulous listeners, if you're enjoying the show and you want even more French food goodness in your life, come and join me over on my fabulously delicious Substack. It's where I share the extra bits that don't make it into the podcast. My favorite French food finds I'm testing, behind the scenes French food life that comes from Think of it as your bonus course You can subscribe for free or If you'd like to support the podcast and help me bring you more French food stories every week. Every paid subscription So merci beaucoup. You'll find the link in the show Or you can go to Andrew Pryor fabulously dot com for more info. Come for the croissants. Stay because, well, you're Abundance is made exclusively daily and processed quickly to The curds are heated, gently wheels that have a distinctive both traditional and practical. It helps the cheese dry evenly The wheels are then aged for a minimum of ninety days, often longer, in cool, humid cellars where they regularly brushed and turned. This slow maturation develops supple texture and its signature It's a patient process, but the They're known for not rushing things because it's an AOP cheese. Everything from the cows grazing wheel is tightly regulated. Abundance is at its best from June to December, when the cows have been grazing on lush summer pastures. That alpine flora translates giving the cheese a brighter, Abundance melts beautifully, making it a star in Fondues or Gratins. It's equally lovely on a hazelnut notes just shine. It's the kind of cheese that feels both comforting and sophisticated. You can keep abundance if you're breathable paper in the fridge, where humidity is higher. Bring it to room temperature before serving, and if it starts to dry out, a light wrap in damp cheese paper will revive it nicely. When it comes to pairing think aromatic and think what in the mountains. This cheese is a fruity, gentle savoury dip, so it plays crisp, clean and not trying to The classic match is a white like a paramour or a rosette. These wines are light, floral through the cheese's richness If you prefer red, then go something soft and fruity, like a gamay. Nothing too tannic. Abundance likes a gentle Don't we all food wise? Abundance is natural in anything It's gorgeous in Fondues, Beaufort and Comte. It also shines in gratin dishes, melted over potatoes or tucked into a croque for a savoir twist on a cheeseboard, pair with toasted nuts, sliced apples or pears and even a little mountain honey if you happen to have some. It's the kind of cheese that makes simple things taste luxurious. If you'd like a little more fabulously delicious between episodes. Then come and join me on I'm at Andrew Pryor fabulously. I share bite size French food scenes moments, and plenty of It's the perfect little snack between podcast courses and if you prefer to watch the podcast as well as listen, then you can find full episodes over on YouTube. Same stories, same deliciousness, just with my face attached. More food, more stories, and Come join the party. It's Trey scrollable. A voila! That's the end of today's If learning about abundance has you dreaming of alpine pastures, concave sided cheese wheels, or perhaps just an abundance of fromage on your next cheeseboard Magnifique. If you enjoyed this episode, leave a review, share it with a fellow cheese lover and come say bonjour. I always love hearing from you. And if you are craving even more French cheese stories, there are some delicious episodes waiting for you on your favorite podcast platform. You might enjoy Roquefort that I with Jennifer Greco. Two fabulous deep dives into the Until next time, eat well, stay you do, do it fabulously. Merci beaucoup a at Bon app.