Cheese Fondue Ratio Calculator
Calculate how much cheese and wine for fondue by number of guests.
Classic Swiss fondue ratios: 200g cheese and 100mL wine per person.
Fondue Ingredients
Fondue ratio determines the balance of cheese, wine, and starch (cornstarch or flour) needed to produce a smooth, stable fondue that doesn’t break (turn greasy) or become too thick.
The Classic Ratio Formula:
For a traditional Swiss fondue (serves 4):
- Cheese: 800g total (use 2–3 varieties)
- White wine: 300 mL (dry, acidic)
- Cornstarch: 2 tablespoons (16g)
- Garlic: 1 clove
- Kirsch (cherry schnapps): 2 tablespoons (optional)
Scaling Formula:
Wine (mL) = Cheese weight (g) × 0.375 Cornstarch (g) = Cheese weight (g) × 0.02
Why Each Ingredient Matters:
- Acid in wine breaks down cheese proteins, preventing clumping
- Cornstarch emulsifies fat and protein, keeping the fondue smooth
- Alcohol (wine + kirsch) helps emulsification and adds flavor
- Fat-to-protein balance: Gruyère and Emmental melt cleanly; avoid pre-shredded cheese (has anti-caking additives)
Worked Example:
You want to serve 6 people. Scale up by 1.5×:
- Cheese: 800g × 1.5 = 1,200g
- Wine: 300 mL × 1.5 = 450 mL
- Cornstarch: 16g × 1.5 = 24g
Cheese Blend Recommendations:
| Combination | Flavor Profile |
|---|---|
| Gruyère + Emmental | Classic Swiss |
| Comté + Beaufort | French Alps style |
| Gruyère + Raclette | Extra creamy |
| Cheddar + Gruyère | Anglo-Swiss |
Practical Tips:
- Never boil fondue — keep it at a gentle simmer (85 °C / 185 °F)
- If it breaks, add a splash of wine and whisk vigorously in a figure-8 pattern
- Shred cheese yourself for cleaner melting