Abondance vs Tomme de Savoie
Abondance
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- France
- Place
- Haute-Savoie
Abondance is a semi-hard cow's milk cheese from Haute-Savoie in France. The wheels are made from raw milk, and the paste is pressed and gently cooked until it is supple and pale gold. A natural rind turns amber and often shows the mark of the cloth used in the mould. The side of the wheel is slightly concave, which helps buyers recognize a true wheel. The taste is fruity and nutty, with a light bitter edge that keeps it from being merely mild.
Tomme de Savoie
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- France
- Place
- Savoie
Tomme de Savoie is a pressed cow's milk cheese from Savoie, in France, and it is the upland tomme of that region. Wheels are modest in size, with a natural rind that is often gray brown and mottled with harmless surface molds. The paste is pale and supple, with small openings rather than large eyes. Some cream is often taken off the milk first, so the flavor is milky and nutty rather than very rich. It is a mountain table cheese for slicing and for cooking.