Cheese Fondue Ratio Calculator
Calculate cheese, wine, cornstarch, and kirsch for Swiss cheese fondue by guest count.
Classic ratio: 200 g cheese and 75 mL dry white wine per person.
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:
Everything scales off the cheese, not off the guest count. Pick how much cheese each person gets, and the rest follows:
Wine (mL) = Cheese weight (g) × 0.375 Cornstarch (g) = Cheese weight (g) × 0.02 Kirsch (mL) = Cheese weight (g) × 0.0375 Garlic = 1 clove per 800 g of cheese
That wine figure works out to 75 mL per person at a full 200 g serving. It looks stingy next to the amount of cheese, and it should: wine is there to keep the emulsion loose and slightly acidic, not to make the pot soupy.
The cornstarch is the one number worth arguing about. Swiss recipes range from 2 teaspoons per 800 g of cheese up to the 2 tablespoons used here. The higher end is insurance. If your cheese is well aged and you are confident with the whisk, halve it.
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 |
How much bread?
About the same weight of bread as cheese, which comes to roughly 200 g a head at a full main-course portion. Cut it into cubes with a bit of crust on every one so they survive the fork. A standard 250 g baguette covers one person with a little to spare. Day-old is better than fresh, which falls apart in the pot.
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
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This calculator runs entirely in your browser, so the numbers you enter stay on your device. The math behind it is written by hand and tested against worked examples and standard references before the page goes live.
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