Berthoud
Traditional recipe
Ingredients
- Abondance cheese
- Garlic, pepper
- Dry white wine
Preparation
Rub the small ovenproof dishes (known as Berthoud dishes) with garlic. Cut the cheese into thin slices, add pepper and sprinkle with Savoie dry white wine. Put the dishes into a hot oven for 5 to 10 min. Serve hot and eat using pieces of bread on a fork, as for a fondue.
