After having its specifications approved by the national council of Protected Geographic Indications, the “Berthoud” has just officially been recognized as a Traditional Speciality Guaranteed (TSG) by the European Commission. After Bouchot mussels in 2013, Berthoud became the second French traditional specialty to be recognized.
The typical Berthoud recipe was developed at the beginning of the 20Th century by a family of the same name who had a bistro in Thonon-les-Bains. Presented as a new hot individual plate, it is traditionally conceived as the perfect combination of melted cheese and white wine, served in a small porcelain baking dish: “the Berthoud plate.” It has a melting texture and the crust forms during cooking with a golden brown color.
Berthoud highlights the unmissable products from its cradle of origin: Abondance cheese, the emblematic raw cow’s milk cheese and the white Vin de Savoie. It can be made outside of its region of invention, Chablais, but only with strict respect of its traditional recipe that is now protected by Traditional Speciality Guaranteed (TSG) status. Berthoud can be accompanied by a salad and a plate of charcuterie.