DESCRIPTION

From the Savoie region of southeastern France comes this beautiful Trappiste cheese!  Only the milk of local Abondance cows is used, and every wheel is lovingly washed in a salty brine by the dozen monks present.  The cheese is aged for about a month giving it a pungent aroma and delicious taste!

ORIGIN

France

MILK TYPE

Cow

RAW MILK OR PASTEURIZED?

Raw milk

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

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SUBSTITUTES

Chimay or Reblochon

INGREDIENTS

Pasteurized cow milk, salt, rennet, cultures