Photograph of the finished Berthoud

France · Phô mai Abondance nướng rượu Berthoud

Berthoud

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Abondance cheese Abondance cheese 720 g
  • Photograph of White wine White wine 240 ml
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Bread Bread 4 loaves
  • Photograph of Potato Potato 800 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Salt Salt 12 g

Method

  1. 1 Rub the garlic into the inside of a small, heat-resistant mold, then discard the garlic, leaving only the aroma on the sides of the mold.
  2. 2 Slice the Abondance cheese into thin slices (3 mm thick) and arrange them in layers to fill the mold.
  3. 3 Pour white wine over the cheese until it's half covered, then sprinkle with pepper.
  4. 4 Bake at 200 degrees for 10 minutes, or until the cheese is bubbling and the surface is puffed up and golden brown.
  5. 5 Do not bake for more than 12 minutes; overbaking will cause the cheese to separate into an oily, rubbery mass.
  6. 6 Serve immediately in the still-simmering mold with boiled potatoes and diced bread for dipping.

With an appliance

  • Air fryer 25 min

    Replace step 4: spray a very thin layer of oil into the Abondance mold, use a 215-degree hot air oven for 6 minutes, and rotate the mold after 3 minutes; the cheese surface will quickly develop spots, so remove it immediately to avoid oil separation.

Start cooking