Saffron fondue

Saffron fondue
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1 garlic clove
200 g medium-aged Appenzeller
200 g tangy Gruyère
400 g Vacherin Fribourgeois
50 g dried apricots (sweet)
1 tsp fennel seeds
1 parcel saffron threads
1 tbsp Maizena cornflour
4 dl champagne
a little nutmeg
a little pepper
500 g baguettes

Preparation Steps

  1. Cheese mixture
  2. Rub the garlic around the fondue pot. Mix the cheese with the apricots, fennel seeds and saffron in the pot.
  3. Fondue
  4. Mix the cornflour with the champagne, pour into the pot. Bring to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy. Place the fondue pot on a burner, season. Serve with the cubes of bread.


  • 4 persons


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