Abondance Cheese Recipe

Abondance cheese

Abondance cheese is a semi-hard, raw cow’s milk cheese that originates from the Abondance valley in the Haute-Savoie region of France. The cheese has been made in this region for centuries and is closely tied to the local farming community. Traditionally, Abondance cheese was made from the milk of the Abondance breed of cows, which were bred specifically for their high-quality milk. The cheese has a smooth, creamy texture and a nutty, slightly sweet flavor that makes it a popular choice for cheese lovers around the world.

Large stainless steel pot
Thermometer
Cheese cloth
Cheese mold
Cheese press

10 liters of raw cow’s milk
1/4 tsp of thermophilic culture
1/4 tsp of mesophilic culture
1/4 tsp of rennet
2 tbsp of cheese salt

Heat the cow’s milk in a large stainless steel pot over low heat, stirring constantly to prevent the milk from scorching. Heat the milk to a temperature of 32°C.
Add the thermophilic and mesophilic cultures to the milk and stir well.
Dilute the rennet in 60 ml of cool, non-chlorinated water. Add the rennet to the milk and stir well for about a minute.
Cover the pot and let the milk sit undisturbed for about 45 minutes to allow the rennet to coagulate the milk.
After 45 minutes, check the coagulation by inserting a knife into the curd. If the knife comes out clean, the coagulation is complete.
Cut the curd into small pieces and let it rest for about 10 minutes.
Heat the curds to 42°C and stir gently for about 30 minutes.
Drain the whey and pour the curds into a cheese cloth-lined cheese mold.
Press the cheese for 12 hours, turning it occasionally.
Remove the cheese from the mold and sprinkle the cheese salt over the surface of the cheese.
Place the cheese in a cool, humid place and wash the rind with a brine solution every 2-3 days.
Allow the cheese to age for 3-6 months, depending on the desired flavor and texture.
Enjoy your homemade Abondance cheese!

This recipe is for a basic Abondance cheese. For a more authentic Abondance cheese, it is recommended to use milk from the Abondance breed of cows, which can be difficult to find outside of the Haute-Savoie region. Additionally, the cheese should be aged on spruce planks, which can also be difficult to obtain.