Berthoud Recipe
Flavors of Savoy
Total time: 15 to 30 minutes

Cooking time: 6 to 8 minutes

Difficulty: Easy
Chef's Note

Berthoud is a real typical dish of the Abondance Valley made of Abondance cheese

For 4 servings

- 500 g / 1 pound Abondance cheese
- 2 garlic cloves
- 1 pinch of nutmeg
- 4 Tbsp. Savoie white wine
- 4 Tsp. Madeira wine
- Salt, freshly ground pepper

  1. Peel the garlic cloves, removing the germ. Rub the 4 individual molds with one clove. Finely chop the other clove and divide it in the 4 molds.
  2. Fill each mold with thin slices of Abondance cheese.
  3. Pour Madeira or Savoie white wine over the cheese. Season: salt lightly ; pepper generously ; nutmeg to taste.. Melt in the oven for 6 to 8 minutes or until golden.

This typical Abondance Valley dish is served with bread and potatoes.


Goes well with a Savoie white wines like Marin, Crépy, Ripaille or Marignan. 


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