A Local Chablais Fondue

It has proved difficult to find the origin of the name. After years of searching, I opened the telephone book at the listing Abondance and found whole families of Berthouds in town. Since the original recipe is made with Abondance cheese, it must have come from one of these families; however, Dr. Ramain calls the dish a berre-tout, which would suggest that one should berre or boire tout, which means “polish off’ the whole dish. The best version I ever h