Your Cart

Vacherin d'Abondance Cheese Making Recipe

Vacherin d'Abondance is traditionally made in the valley of Abondance, France. It is produced in small quantities after the cows come down off the high summer pastures and into the barns in the valley during the cold months.

It's history can be traced back to the 1400s. Today the only real Vacherin d'Abondance is made from a single producer in the valley. In 2005 production had ceased, until 2015 when a young man took it upon himself to bring this wonderful cheese back to life.

This special cheese is traditionally ready in the winter season and ripens to almost a spoonable consistency. It is contained only by a strip of bark from the local alpine forest.
  • Yield2 pounds
  • Agingtime under 1 month
  • Skill Leveladvanced
  • Author

Ingredients

  • 2 Gallons of Milk (Not UltraPasteurized)
  • 1/16 tsp MA4002 Culture
  • 1/16 tsp GEO17 Geotrichum Candidum
  • 1 tsp Single Strength Liquid Rennet
  • Salt
  • Calcium Chloride (for pasteurized milk)