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Trincaz Brothers' Berthoud*


Episode: Laura Calder Explores: The French Alps
Recipe courtesy Bernard and Philippe Trincaz

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Trincaz Brothers' Berthoud* 1 Picture


  • 2 cloves garlic, sliced in half
  • 1 pound Abondance cheese, rind remove, cut into small cubes
  • 4 tablespoons dry white wine
  • Few drops Madeira wine
  • Freshly ground black pepper
  • Fresh baguette, for serving, optional
  • Assorted charcuterie, for serving, optional
  • Special equipment: 4 small ramekins


Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from


Step 1

Preheat the broiler to low heat.

Rub the inside of each ramekin with garlic, and then fill the ramekins halfway with the cheese. Add 1 tablespoon of the white wine and a drop of Madeira to each ramekin. Sprinkle with pepper. Place the ramekins on the top shelf of the oven and broil until the cheese is melted and the tops are golden brown, 5 to 10 minutes.

Serve with a fresh baguette and some charcuterie, if desired.


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