Abondance is a semi-hard, fragrant, raw-milk cheese made in the Haute-Savoie department of France.

A round of Abondance weighs approximately 10 kg (22 lb), and its aroma is comparable to Beaufort, another French cheese variety.

Abondance cheese was granted an Appellation d'origine contrôlée or AOC in 1990.

[2] The region has been known for its cheese since at least the 14th century when monks from the Sainte Marie d'Abondance Monastery are recorded to have supplied cheese to the papal conclave at Avignon.

The ageing period for Abondance is a minimum of three months on specially-prepared spruce boards.