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.
Swiss cheese fondue is one of the most satisfying dishes to make for a group, and the proportions are simple to scale.
Classic Swiss Fondue ratio (per person):
- Cheese: 150–200 g (5–7 oz) — mix of Gruyère and Emmental, 50/50
- Dry white wine: 80–100 mL (about ¼ cup)
- Kirsch (cherry brandy): 15 mL (1 tablespoon) — optional
- Cornstarch: 1 teaspoon per 200g cheese (prevents breaking)
- Garlic: ½ clove to rub inside the caquelon
Why the wine ratio matters: Wine provides the acidity needed to keep the cheese proteins in emulsion. Too little wine and the fondue seizes into a rubbery clump. Too much and it becomes thin and watery. The cornstarch-kirsch mixture stabilizes the emulsion.
Cheese selection: Gruyère provides depth and nuttiness. Emmental adds mild creaminess. You can also use Comté, Beaufort, or Vacherin Fribourgeois for regional variations. Always grate cheese yourself — pre-shredded cheese has anti-caking agents that prevent smooth melting.
For a main course: 200g/person. For an appetizer or side: 100–150g/person. Always have extra bread, vegetables, and charcuterie for dipping.