Semi-hard cheese with fruity and buttery flavour with notes of hazelnuts. The maturing period is at least 3 months on spruce boards and in a cool, damp cellar, during which it is regularly rubbed with salt water and turned over. Abondance is produced only in Haute-Savoie. It is enjoyed as is, melted or cooked in many savoury dishes for its nutty notes and fruity flavour.