This Alpine cheese comes to us from the Val d'Abondance in France's Savoyard Alps, where it was developed and first made in monasteries. Its natural, amber-colored rind gives way to a semi-firm, ivory paste with occasional eyes (holes). Initially biting on the tongue, it mellows into sweet, toasty, medium-intense flavors, with notes of roasted shallots and nuts, and a palate-warming finish. Use this raw cow's milk beauty in your next fondue. Approximate weight 8oz.