Trincaz Brothers' Berthoud*

By RJamoralin

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

Notes
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.

Ingredients

• 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

Preparation

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.