This cheese is a sign of nobility. It was a favorite among the members of the Conclave when they held a meeting in Avignon to elect the Pope in 1381. The AOC has designated that Abondance is one of France's elite cheeses. Century-old techniques are used to make Abondance. It has a pungent smell and has a subtle, fruity flavor. Over 20 gallons of cow milk are used in making just one 20 pound block. After the cheese is produced, it is brined in a very salty solution. After brining, the cheese is left to mature for 3 months. It has 48% minimum of fat content.