Last week, I mentioned that the great people at the French Cheese Board were kind enough to get me some cheese samples. I created a recipes with one of my new favorite cheeses, Mimolette. That recipe was Caramelized Onion Rings with Chipotle Cream and Mimolette. This week, I’m featuring Abondance cheese.
Abondance is a semi-hard, unpasteurized cow’s milk cheese. It has a creamy texture, similar to Swiss cheese, and has a natural rind that tends to have a granular residue (it kind of looks like sawdust). It’s quite fragrant and has a nutty, buttery flavor. Although it’s yielding, it hold up well in this pear-walnut salad, where it blends beautifully with the nuts and fruits.
Pear, Walnut and Abondance Salad
- 2 Bartlett or Anjou pears, ripe but still firm
- 1 lemon
- ¼ cup extra virgin olive oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 cup walnuts, toasted and coarsely chopped
- ¼ cup dried cranberries
- 8 oz. Abondance cheese, cubed