Description of the appellation : Today, Abondance cheese is made by about fifty farmers and small workshops: "les fruitières". Made exclusively with raw and whole milk from Abondance, Tarine and Montbéliarde cows, it is produced in the mountainous area of Haute-Savoie.
GAEC du Mont Chauffé
In a traditional hamlet, the Mont Chauffé Gaec propose you the Abondance cheese. Abondance chees rewarded many times at the show of agriculture of Paris.
About
- Cheese
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Reception
Opening
From 01/01 to 31/12
Opening hours on Monday, Tuesday, Wednesday, Thursday, Friday and Saturday between 9 am and 12 pm and between 2 pm and 6.30 pm.
Closed on Sunday.
Closed on public holidays.
Services
- Sales on site
Contacts
Access
In the end of the town centre in direction of Châtel, take the left road in direction of the "Mont".
