The Berthoud

For 1 person (1 dish per person)
– 180 gr of Abondance cheese
– 3 to 4 cl of Savoie white wine
– 1 to 2 cl of Madeira or Porto
– Garlic
– Pepper
– 1 pinch of nutmeg (optional)
◊ Rub the cup in Burgdorf with garlic.
◊ Remove the rind from the Abondance cheese, cut it into thin strips or grate it and place it in the cup.
◊ Sprinkle with white wine from Savoy and Madeira or Port. Pepper generously.
◊ Bake and gratinate in the oven (between 180 and 200°) for 10 to 15 minutes to obtain a golden crust.
◊ Serve hot with bread. You can accompany it with potatoes cooked in their skins, a green salad, cold meats and a white wine from Savoy.