The match of the week is Copains Comme Raisins 2017 from Alsace with Meule de Savoie from Haute Savoie. Come and try it today!

This homemade smoked graviera with thyme is a semi hard yellow cheese with exquisite nutty, smoky and herbal flavour with flowers of thyme in it. It is smoked by the producer gradually over three days, using sage, thyme, holmoak and cypress.

Perfect timing for a fondue! Come and enjoy it at our bar or get your cheese at the shop and our cheesemongers will explain how to make it at home.

Something new at Abondance! Quintessence de Mondeuse from Domaine des Orchis is now on our shelves and we have decided to pair it with Vacherin Fribourgeois for our weekly wine and cheese pairing.

Well, if you're tired of Sunday roast we've got you covered at our cheese & wine bar! We celebrate the weekend with a winter selection - Brillat Savarin, Comté, Mimolette and Stilton. A tiny bit of membrillo and a good bottle of wine ⚡🎶

💙🧡💛❤️ It is going to sound cheesy anyway but we have prepared the ultimate lovebird hamper. Including Blanquette, Langres or Brillat Savarin, crackers, truffle honey and a pot of rilettes! We have a set Valentine's menu at our bar for the dinner, check abondance.co.uk

Pop in today to try our weekly wine and cheese pairing and get a discount if you buy them both 🍷🧀 ! Today it's Elutcha des Cabasses paired with 2eme Né(Z) 2016 Côtes du Rhône.

Tartiflette is a divine combination of Reblochon, lardons and young potatoes! Try it at our cheese bar 🧀

Tonight we have a special menu at the cheese bar! 💕 And if you fancy some privacy, get a love hamper at the shop 🍷🧀

Having this beautiful weather, we decided to choose a beer instead of wine for this week's match. Today it's 1963 Biére Lager, a clean and refreshing beer from Switzerland. We went for Lincolnshire Poacher, a hard cheddar style cow's milk cheese which expresses its zesty side

Rilletes de Porc Noir Gascon is a true French delicacy from South West of France. A baguette, cornichon and a pot of Rilette is how they do lunch in France! @ Abondance London instagram.com/p/BuESJ7pHmrd/…

Langres has a creamy texture around the rind but remains light and mousy at its core. We wash it two times in house with Champagne, according the local tradition.

Raw milk cheese making in Scotland is facing a lot of difficulties at the moment, read more and help crowdjustice.com/case/save-farm…

Walked to Abondance Old Spitalfields only to find that they've closed permanently! I am genuinely gutted. I cannot deal. You were the best cheesemonger ever!

I am sad to report the permanent closure of Abondance in Spitalfields Market - truly a wonderful temple of cheese that will be greatly missed by local residents and all cheeselovers in London.

Dear friends, sadly this morning our company went into administration. Thank you all very much for supporting us till the end, we will be forever grateful to all our customers, producers… instagram.com/p/BurUAPnnw8L/…