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melted Abondance and white wine


This recipe from the Haute-Savoie is a little cousin of Raclette and tartiflette, and named after its inventor, Gérôme Berthoud. Take some grated Abondance and put it in a ramekin rubbed with garlic. Add dry white wine from Savoy, sprinkle with nutmeg and black pepper, and then bake until bubbly and serve with unpeeled boiled potatoes or bread for dipping.

Auvergne Rhône Alpes

Cheese and dairy

Text © Dana Facaros

Image by EAT&ART TARO CC BY-SA 4.0