Abondance AOP is a semi-hard mountain cheese originating from the Haute-Savoie region of France, which has held the Protected Designation of Origin (AOP) status since 1996. Its production dates back to the 14th century, when monks from the Abbey of Abondance perfected the technique of making this cheese.

It is made exclusively from raw milk of three cow breeds: Abondance, Montbéliarde, and Tarine, all of which graze on the alpine pastures of the region. The production process involves pressing and partial cooking, followed by an aging period of at least 100 days on spruce wood boards. During this time, the cheese is regularly turned and washed with salted water.

Abondance AOP is easily recognized by its distinctive concave rind and golden-yellow crust imprinted with cloth texture. The interior is elastic, ranging from ivory to pale yellow in color, with small, evenly distributed holes. Its flavor is rich and well-balanced, featuring pronounced notes of hazelnuts, fruit, and a hint of bitterness, leaving a long-lasting and pleasant impression.