Cooking time: 6 to 8 minutes
Berthoud is a real typical dish of the Abondance Valley made of Abondance cheese
- 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.
- Fill each mold with thin slices of Abondance cheese.
- 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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