Peel the garlic and rub it around the insides of the ramekins.
Finely chop the garlic and place in the dishes. Cut the Abondance cheese into thin slices.
Fill the ramekins with the cheese, making sure there is some space at the top. This should be more than enough space for the remaining ingredients so it doesn't bubble over.
Add a dash of salt and pepper, 1 tbsp Savoie white wine and 1 tbsp Madeira to each dish.
Bake in the oven until the cheese is bubbling and golden. This may 5-10 minutes depending how brown you like it and your oven.
Serve with boiled potatoes and bread if you like too, dip the potatoes and bread in the Berthoud.