“A” is for Abondance

Hello fellow traveler! 

For many, this time of year means that summer is coming to an end and that it’s time to go back to school. Since I already talked about “Z” is for Zimbro as part of my August 26thpost, I thought that I should return to “A” to start the school year off right!

I guess when talking about this cheese, “A” could also stand for Alpine, Aged, Aromatic, or simply Amazing!

Abondance– Is it a community?, a breed of cattle?, or a cheese? – The answer is YES!

I stopped by to visit my friend Armelle, that was born in this incredible region and I wanted to talk to her more about her recent trip back home.

She was able to share some really awe inspiring photos of the region – Here is one that shows a local fence that has the names (and shapes) of the mountains on each plank. 

The Alpine ibex Mountain Goat

Another photo showed an Alpine Ibex (Capra ibex) that has found a nice perch upon a chimney cap at the Parc de Merlet. He probably just wanted a better view of the breathtaking Alps that border Switzerland. 

Armelle also shared her love for two cheeses from this region Reblochon and Abondance and a book that was given to her.

Our feature cheese today, Abondance was originally produced by the monks of the Abbey of Abondance in the département of Haute-Savoie which can be found within the region of Auvergne-Rhône-Alpes that borders Switzerland on its Eastern side.

Since the 12th century, the monks recognized that the valley of Abondance could be well suited for dairy and cheese production. The hard work of clearing the forest began so that fields of suitable green pasture could be developed for agriculture. With patience and trial, they were able to create Abondance Cheese which beautifully captured the “Terroir” of the region (Read more about Terroir from the July 15th post). This cheese has a beautiful golden interior, with an almost amber rind that has been lovingly washed with salted water during the aging, or Affinage stage. This cheese also has a unique shape, as the outside ring of the cheese is buckled inward, like it was wearing a corset!...Très sexy! 

This cheese has a slightly nutty, almost toasted hazelnut flavor, that is slightly sweet which comes from the heating of the milk. It is paired beautifully (and regionally) with a Côtes du Rhône wine. 

So beloved was this cheese, that in 1381 Abondance cheese was present on the table of the conclave for those who had come together in Avignon for the election of the Pope, and the cheese acquired its noble status. It then became a delicacy very much appreciated and close to the hearts of the people of Savoie.

Abondance was formally recognized as an AOC (Appellation d’origine controlee) cheese by the INAO (Institut national de l’origine et de la qualité) on March 23, 1990. 

I would also like to acknowledge one of the producers of this fine cheese – Pochat et fils who just won a Médailles d’Or at the Concours Général Agricole de Paris for this Abondance Cheese!

Image courtesy of https://en.wikipedia.org/wiki/Abondance_cattle

Pochat et Fils is also celebrating their 100thyear in business! Edouard Pochat returned to his hometown in the Haute-Savoie area of France at the end of World War I. He began working with farmers, going from one farmers market to another selling their cheeses. In 1919 he decided to buy the cheeses himself and mature them in its cellars. Starting first with reblochon, then moving onto other types, he became one of the first “cheese mongers” or “Maître affineurs”, as well as a wholesaler. In 1924, Mr. Pochat trademarked his brand as La Pointe Percee, the highest peak in the Aravis Mountains chain. He then extended his knowledge and know-how of all the cheeses made in the Savoie region. Our current Maître Affineur, who started 30 years ago, learned his job from the then 85 year old Edouard Pochat himself!

In full disclosure, Pochat et Fils may be a brand that is owned by my company, but I can honestly say that I do not know of another producer that has been producing and aging as long as they have.

So, to get back to my original question – Is Abondance a community, a type of cattle, or a cheese – You can see that these three may have the same name, but they work in beautiful, abundant harmony.

Class dismissed until next week!

Trevor