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Reviewed Trincaz Brothers' Berthoud

Wednesday, Nov 21, 2012 on Cooking Channel

"I substituted gruyere for Abondance. This is delicious and very easy! Don't know about the Abondance, but the gruyere generates a lot of oil under the broiler. Our family separated into two camps--those who poured off the oil (probably the healthier half of the family) and those who sopped it up with crusty bread."