Raw cow's milk cheese, soft and melting paste with tangy notes of hazelnut delights our palates. This cheese is produced in
the Chablais mountain pastures in Haute-Savoie from the milk of 2 daily milkings of Abondance cows. These dairy cows were
selected in the 14th century by the monks of the Abbey of Abondance for the quality of their milk which guarantees that of
the cheese. The Abondance is matured on spruce planks which help to give it its unique avor.