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Press release

Berthoud recognized as a Traditional Speciality Guaranteed (STG) [CP] [CP] [CP] [CP] [CP] [CP] [CP

After its specifications were approved by the INAO's national committee for PGIs, Red Labels and TSGs in May 2019, "Berthoud", a typical Savoyard recipe, has just been officially recognized as a Traditional Speciality Guaranteed (TSG) by the European Commission. Following on from the Moule de bouchot in 2013, "Berthoud" is the second French traditional speciality to be registered.

Savoyard "Berthoud", a typical Savoyard recipe, has just been officially recognized as a Traditional Speciality Guaranteed (TSG) by the European Commission.

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An ancient and tasty recipe

The typical "Berthoud" recipe was developed in the early 20th century by a family of the same name who ran a bistro in Thonon-les-Bains (74). Presented as an individual hot dish, it is traditionally made from a skilful blend of melted cheese and white wine, served in an ovenproof porcelain dish: "l'assiette à Berthoud". Its texture is melt-in-the-mouth hot, and the crust that forms during baking is golden to brown in color.

Savoie-sourced, high-quality main ingredients

"Berthoud" showcases key products from its cradle of origin: PDO "Abondance", the emblematic raw cow's milk pressed cooked cheese, and PDO "Vin de Savoie" white wine. It can be made outside the region where it was invented, the Chablais, but in strict compliance with its traditional recipe, now protected by its specifications. Berthoud" is served with a salad and a plate of charcuterie.