People can’t get enough of Abondance, which is a real treat for the taste buds. This semi-hard cheese, which was first created by monks, is made exclusively in Haute-Savoie using raw milk from cow’s milked twice a day. Moulded in a hessian, the cheese curd is placed in a press for one day before being salted. It is then left to mature for at least 100 days on spruce boards in a cellar, where it is regularly rubbed with salty water and turned over. This cheese is renowned for its slightly bitter taste of hazelnuts.