No, Abondance is not like Beaufort cheese, although it shares several characteristics with its Haute-Savoie neighbour: the same inward-curving concave surface, the same thick, slightly moist rind with brown highlights known as 'croûte morgée', the same intensity of aroma and flavour. In terms of production methods, however, it is more in line with Gruyère and Raclette cheeses.
Its dough is softer and consumed faster, with 6 months being enough for it to reach its optimal taste. The characteristic of Abondance is the slight hint of bitterness, which gives a pleasant feeling of freshness in the mouth.