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The Abondance is a cross breed of cattle which originated in the high valleys of Haute-Savoie, France.
| | This article needs additional citations for verification .(February 2024) |
The Abondance is a cross breed of cattle which originated in the high valleys of Haute-Savoie, France.
They are medium-sized, with the female weighing in at between 580 and 680 kilograms (kg) and standing 1.30 metres tall. They are golden brown in color with a white head (apart from the eyes), underside of the abdomen, and extremities of its legs. The bull weighs in at between 645 and 820 kilograms (kg) and stands 1.70 metres tall. Their colour is different, with a chestnut red and a bit of white on the head.
Their milk is rich in both fat and protein, with a good balance between the two. The milk is traditionally used to produce Appellation d'Origine Contrôlée (AOC) cheese such as the reblochon, abondance, tome des Bauges and the beaufort. [1] Typical milk production is 5700 kg per lactation.
This breed of cattle is especially appreciated for its ability to withstand extreme variations in temperature, its fertility, its ease of breeding, its milk, its long life and its meat.
It comes from the Chablais in Haute-Savoie, where it was bred by the monks of the abbaye de Saint-Maurice d'Agaune since the 12th century. It was originally known as the chablaisienne.
Currently, there are about 150,000 head of abondance in France. They have also been exported to North America, United Kingdom, New Zealand, Iraq and Africa. In West Africa, they have been cross bred with N'dama.
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Reblochon is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It has its own AOC designation.
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Abondance is a semi-hard, fragrant, raw-milk cheese made in the Haute-Savoie department of France. Its name comes from a small commune also called Abondance. A round of Abondance weighs approximately 10 kg (22 lb), and its aroma is comparable to Beaufort, another French cheese variety. Abondance is made exclusively from milk produced by the Abondance, montbéliarde, and tarine breeds of cattle. By 2022, the herd producing the milk for Abondance cheese will need to be a minimum of 55 percent of the herd. In 1998, 873 tonnes were produced, 34 percent from local farms.
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Abondance is a commune in the Haute-Savoie department in the Auvergne-Rhône-Alpes region in south-eastern France.
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