Cheese-Saffron Fondue

01. November 2016

Fondue: For 4 persons

Preparation time: 20 minutes
Cooking time: 15 minutes


  • 2 g garlic, peeled
  • 300 ml white wine
  • 300 g Fribourg vacherin cheese, grated
  • 300 g gruyère, grated
  • 15 g cornflour (Maizena)
  • 20 g kirsch
  • Nutmeg, grated
  • Heat up 3 pinches of saffron powder in a little white wine (to dissolve)

Preparatory work

  • Stir cornflour with the kirsch and add the dissolved saffron powder.


Rub the fondue caquelon with crushed cloves of garlic, add the white wine and bring to the boil.

Add the cheese mixture whilst stirring continuously (making a figure of 8) and, heating evenly, stir until a smooth mass is achieved.

Bind fondue with the prepared cornflour saffron mixture and season with pepper and nutmeg.

Place the caquelon on a pre-prepared fondue réchaud.


Enjoy with fig or fondue bread; boiled potatoes are also excellent with saffron fondue.

Rudolf Lehmann

Cheese-Saffron Fondue

* incl. VAT, plus shipping