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Cheese Description:
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» Abondance «
This medium-sized mountain cheese from Haute Savoie in the Rhone-Alpes is produced using milk from cows of Abondance, Montbeliard and Tarine. The cheese has a strong smell and a distinct and complex flavor, with balance of acidity and sweetness and a long aftertaste. The crust, including the gray layer beneath, should be removed before eating. Affinage takes at least 90 days, during which time a maximum of three samples are taken from the core of the cheese with cheese iron.
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