Description of the appellation : Today, Abondance is made by some fifty farmers and small workshops known as "fruitières". Made exclusively from the raw, whole milk of Abondance, Tarine and Montbéliarde cows. It is produced in the mountainous Huate-Savoie region, from the Val d'Abondance through the Pays du Mont Blanc to the Aravis.
Gallay Yolande and Bernard
The Gallay family offers its customers cheeses made on the farm. Abondance, tomme and goat's cheese are sold directly from the farm, or in the mornings at local markets.
