The Maison du Val d’Abondance is a must-see stop on the gastronomic trail of the Savoyard cheeses.
THE “BERTHOUD”
150 g of Abondance cheese
Garlic
Madeira or white Savoyard wine
Pepper
Place the Abondance cheese, cut in thin slices, in a stoneware dish or in little ramekins that have been rubbed with garlic.
Then moisten with the Madeira or white wine and sprinkle with pepper.
Brown in the oven for 5 to 10 minutes.
This recipe is typical of the Chablis region and is usually served with potatoes or bread.
MOUNTAIN PAN FRIED POTATOES
250 g Abondance cheese
1 kg of potatoes
250 g of smoked bacon bits
1 chopped onion
¼ litre of dry white Savoyard wine
Pepper
Fry the chopped onion in a little oil.
Then add the potatoes that have been cut into cubes together with the bacon bits.
Cook and brown for 15 minutes.
Add the dry white wine and the sliced Abondance cheese.
Season with the pepper, and leave on a mild heat for 10 minutes.
It's absolutely delicious with a green salad.
TARTIFLETTE WITH REBLOCHON CHEESE
1 kg potatoes
1 Reblochon cheese cut in half
150 g of smoked bacon bits
200 ml fresh cream
Salt, Pepper and Garlic
Boil the potatoes in their skin, peel them and finely slice them. Grease the inside of an oven dish with butter.
Make alternate layers with the potatoes sprinkled with crushed garlic, the fried bacon bits, the pepper, salt and with slices of one of the halves of the Reblochon cheese.
Finally, place the other half of the Reblochon cheese rind down on the potatoes. Bake in the oven at 180° for 20 minutes.
Add the fresh cream according to taste 10 minutes before the end of the cooking time.
Serve with a green salad and mountain “charcuterie”.
FONDUE SAVOYARDE (for 4 people)
300 g Beaufort cheese
300 g Abondance cheese
200 g Ouzon cheese (a local cheese)
½ bottle dry white Savoyard wine
1 clove garlic
1 tsp potato flour
1 tot Kirsch liqueur
Nutmeg
Pepper
200 g bread or baguette cut in squares
Rub the peeled garlic clove on the inside of your fondue pot. Grate the various cheeses into the fondue pot and cover generously with the white wine.
Place the fondue pot over a low heat. Allow the cheese to melt while stirring with a wooden spoon until the fondue mixture has become smooth and homogenous. Mix the potato flour into the Kirsch and then mix this into the fondue mixture. Add the pepper and grated nutmeg.
Allow to cook for another 5 minutes while stirring continuously.
Put the fondue pot onto a food warmer in the middle of your table.
Use your long fork to spear your hunk of bread and dip it into the creamy fondue.
Bon appétit!
