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Vacherin d'Abondance is a creamy cheese with a pinkish crust and an almost sweet taste. It is made in France, in the village of Abondance, in the Abondance valley close to the Swiss border.
It's made in the winter from unpasteurised milk from the breed of cows known as Abondance.
Rennet is added to milk fresh from the cows; the milk is not heated at all, but allowed to sit and coagulate for 90 minutes. Then the curd is ladled into a 10 inch (25 cm) wide round mould lined with linen.
They let the cheese stand for a day to drain, then turn it out of the mould. The cheese's circumference is then encased with a strip of bleached, sanitized spruce.
The cheese is next moved into a cellar and put on wooden shelves to age for 20 days, during which time it's turned and washed every day.
Cooking Tips
Vacherin d'Abondance can be spread, or eaten from the casing with a spoon.
History
The cheese has been made since the early 1800s. A main producer of it in the second half of the 1900s was the Gagneux family.
In 1992, new EU hygiene directives decreed that production of cheeses had to happen in a "proper" dairy. When directives came into force in 1995 the small producers said the new requirements would put them out of business. A clarification of the directive, however, showed that traditional, raw-milk cheeses made by small producers were in fact exempt.
Acknowlegements
European Commission. Lack of maturity in cheesy yarn. Press watch division. November 2005. Retrieved April 2006 from http://ec.europa.eu/unitedkingdom/press/press_watch/latest_en.htm.
Willsher, Kim. EU hygiene regulations threaten traditional French cheeses. London: Daily Telegraph. 10 July 2005.
Also called:  Vacherin d'Abondance (French)
See Also
Tomme d'Abondance
Other entries for Soft Cheeses
Añejo Cheese, Banon Cheese, Boilie Cheese, Boursin Cheese, Brie Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Edel de Cléron Cheese, Feta Cheese, Fresh Cheeses, La Tur Cheese, Lancashire Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Squacquerone Cheese, St-Nectaire Cheese, Telemes Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm 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, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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