Featured Recipe = Berthoud à l’Abondance (cheese gratin)


This quantity of cheese is four portions of 150 grams per person so medium-sized caquelons or ramekins are needed. Use Farmhouse Abondance Abondnance Fermier. This is cheese made with milk from a single farm compared to cheese made with milk from several suppliers.

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

Preheat oven to 180ºC. Rub caquelons or ramekins with garlic, line with cheese slices. Drizzle with sherry and wine, season. Bake for 12 minutes. Finish under the grill to form a golden-brown crust. Serve hot with crusty bread or with small potatoes and assorted meats and green salad.

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

Indigenous Ingredients

Abondance Cheese
Savoy White Wine