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
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.