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Tomme d'Abondance is a firm, mild-flavoured cheese with a yeasty, fruity taste made in the Abondance Valley in the Haute-Savoie on the border between Switzerland and France.

The wheel-shaped cheese is an ivory-yellow colour inside, with a slightly grainy, supple texture.

It is made from unpasteurized whole milk from "tarine", "montbéliarde", and "abondance" breeds of cows, from batches of milk from the morning's milking, combined with that from the evening before.

2 1/2 US gallons (2 UK gallons / 10 litres) of milk are needed to make 2 1/4 pounds (2 kg) of the cheese.

The milk is heated in a copper cauldron to 90 F (32 C) so as to heat the curd that forms without cooking it. The curd is then cut, drained, put in a round wooden mould and pressed for a day with a weight on it. It is salted either by hand or in brine.

The cheeses are then aged a minimum of 90 days to 6 months on spruce boards at a temperature of 54 F (12 C) and a humidity of 95%. They are brushed with brine and turned while aging.

The sizes of the cheese wheels range from 15 to 17 inches (38 to 43 cm) wide, and 3 to 3 1/2 inches (7 to 8 cm) thick. Though the average weight is 6 1/2 pounds (3 kg), the cheeses can weigh up to 15 1/2 or 17 1/2 pounds (7 or 8 kg.)

The cheese used to be made only in the winter; in the summer, the milk from these cows was used to make Vacherin Mont d'Or.

Now, it is made throughout the year to meet market demands.

A blue label on each cheese identifies both the producer and the "method" of production -- oval labels indicate artisanal (aka "farmhouse") producers; square ones indicate industrial producers.

Cooking Tips
Melts well.

Nutrition
minimum 48% fat

History
Tomme d'Abondance was first made by monks at the "abbaye d'Abondance" (Abondance Abbey), which in turn is named after the valley it is in.

In the late 1300s, the monks were the official supplier of cheeses to the Avignon popes.

The cheese has been reputedly made since at least 1381, based on a claim that it was served at Avignon in that year for a conclave that gathered there to elect a pope -- but there was no conclave to elect a pope in Avignon or in Rome, in 1381.

The cheese received its AOC on 23 March 1990.

Also called:

See Also:

Appellation of Controlled Origin, Vacherin d'Abondance

Other entries for:

Firm Cheeses
Battelmatt Cheese, Beaufort Cheese, Bergkäse, Bitto Cheese, Brick Cheese, Cheddar Cheese, Emmenthal Cheese, Etorki Cheese, Gloucester Cheese, Gouda Cheese, Halloumi Cheese, Havarti Cheese, Hoop Cheese, Isle of Mull Cheese, Kambera Cheese, Lamb Chopper Cheese, Longhorn Cheese, Muenster Cheese, Murcia al Vino Cheese, Pinconning Cheese, Provolone Cheese, Raclette Cheese, Red Leicester Cheese, Royal Windsor Red, Salers Cheese, Sussex Yeoman Cheese, Tomme d'Abondance, Washed-Rind Cheeses, Windsor Red Cheese

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping