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 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
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.