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Self-guided tour of the Maison du Fromage Abondance
Opening period
From 16/12/2025 to 30/04/2026 on Tuesday, Wednesday, Thursday, Friday and Saturday between 9.30 am and 12 pm and between 2 pm and 5.30 pm.
except on January 1st and December 25th.
From 01/05 to 30/06/2026 from Monday to Saturday between 9.30 am and 12 pm and between 2 pm and 6 pm.
From 01/07 to 31/08/2026 on Sunday between 2 pm and 6 pm. From Monday to Saturday between 9.30 am and 12 pm and between 2 pm and 6 pm.
Closed on Sunday mornings.
From 01/09 to 30/09/2026 from Monday to Saturday between 9.30 am and 12 pm and between 2 pm and 6 pm.
From 01/10 to 31/10/2026 on Tuesday, Wednesday, Thursday, Friday and Saturday between 2 pm and 5.30 pm and between 9.30 am and 12 pm.
Annual closure from November 1 to December 14, 2026.
Language(s) spoken: French
Pets allowed: Non
Picnic area, toilets, parking No charge for coach parking. The site is accessible to people with reduced mobility (lift and adapted toilets).
Means of payment accepted
Bank/credit card
Check
Travellers Cheque
Cash
Credit transfer
Connect Travellers Cheque
Contactless payment
Culture Pass
Rates
Full price: 6 €
Concession: 5 € (Families, students, jobseekers, disabled persons.).
Free entry for children under 6.
DUO ticket: 2 cultural sites, the Abbey and the Maison du Fromage Abondance, at the special rate of €10 (from age 6).
Advantages granted on presentation of specific cards (contact us for more information).
Free entry on presentation of the Multi Pass during the summer season.
Mental disability
Accessible for wheelchairs with assistance
Reserved space 330 cm wide < 100 m from the site
Lift (80 x 130 cm) and door >= 77 cm
WC + grab handle + adequate space to move
Facilities adapted for people with mobility impairment
Reception staff sensitized to the reception of people with disabilities
Easy French documentation
Look, listen, touch, smell, taste...
With their senses alert, visitors immerse themselves in the history of Abondance cheese and its region. The visit ends around the tasting table!
From the landscape to the cheese platter, let us tell you the story of this product for which the valley is famous.
Cow breeds, milk, the mountain chalet, the stages of production, maturing, labels and the various cheeses of Savoie are some of the topics covered on the ground floor.
Upstairs, let yourself be guided to buy, cook and...taste this tasty cheese.
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