Abondance Cheese: The Forgotten Alpine Cheese That Served Medieval Cardinals

Abondance cheese — one of the great forgotten Alpine cheeses of France — has a story that stretches back to the medieval monasteries of Haute-Savoie and all the way to the papal conclave in Avignon in the fourteenth century, where it was served to cardinals from across Europe. In this episode of Fabulously Delicious, we're telling the full story of Abondance cheese — the semi-hard, raw cow's milk Alpine cheese from the Abondance Valley in Haute-Savoie that most people have never heard of, and that deserves to be mentioned in the same breath as Comté and Beaufort.The story of Abondance cheese begins with the Cistercian monks of the Abbaye d'Abondance in the French Alps, who began making this extraordinary Alpine cheese in the Middle Ages as a way of preserving milk through long mountain winters. The cheese they developed was so remarkable that by the fourteenth century it was travelling far beyond the valley — all the way to the papal conclave in Avignon, where it was served to the highest ranks of medieval European society. A tiny Alpine valley sending its cheese to the cardinals of Europe. Which tells you everything about the quality of what the monks had created.The Abondance Valley in Haute-Savoie is one of the most beautiful corners of the French Alps — dramatic peaks, wooden chalets, flower-rich mountain pastures near the Swiss border. And at the heart of it all is the Abondance cow — the chestnut and white breed perfectly adapted to mountain life, producing milk rich in protein and fat that gives Abondance cheese its distinctive fruity, nutty, buttery character. The cheese received its AOC status in 1990 and its AOP in the years that followed, protecting everything from the milk to the shape of the wheel — and ensuring that one of France's great Alpine cheeses remains exactly what it has always been.Abondance cheese melts beautifully — perfect in fondue, gratins and Alpine dishes — and is at its absolute best between June and December when the cows have been grazing high in the mountains and the milk is at its most aromatic. It's the kind of cheese that makes you wonder why it isn't as famous as its Alpine neighbours. After this episode, you'll understand exactly why it deserves your attention.Send us Fan MailSupport the showMy book Paris: A Fabulous Food Guide to the World’s Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you’ll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France’s Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.comYou can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!Newsletter Youtube Instagram Facebook Website