CHEESES OF EUROPE | Abondance

Abondance-Cheese

 ABONDANCE CHEESE

In the summer we will be launching our cheese section with the story of one of the great cheeses of the French Alps, Abondance of Savoy, and five iconic recipes that feature it as an essential ingredient, like berthoud, below, a cheese gratin almost incomparable.

Berthoud

Berthoud à l’Abondance FRANCE cheese gratin

600 g Abondance cheese, sliced thin
60 ml sherry, Madeira
60 ml white wine, Savoy
2 garlic cloves
Black pepper, large pinch
Nutmeg, pinch

Preheat oven to 160ºC. Use caquelons or ramekins, rub with garlic and line them with cheese slices. Drizzle with sherry and wine, season. Finish under the grill, until a golden-brown crust forms, about six or seven minutes. Serve hot with crusty bread or with small potatoes and assorted meats and green salad.

PHOTO CREDIT: Patrick Brault – Office de Tourisme d’Abondance