Cooking time: 6 to 8 minutes

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

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.