Cheese Fondue Ratio Calculator
Scale the classic cheese-to-wine ratio, plus cornstarch and garlic, to your guest count.
Your fondue ratio
Getting the ratio right
Cheese fondue lives or dies on ratio. Too little wine and the cheese seizes into a stiff clump the moment it hits the pot; too much and it never thickens past a thin, soupy pool. The 2:1 cheese-to-wine ratio by weight has stayed the standard for a reason — it gives the fondue enough body to coat a piece of bread without turning gluey.
Scale that ratio to your table with a guest count rather than guessing at a recipe written for four when you are cooking for ten. This calculator also works out the cornstarch, which keeps the emulsion stable so the cheese and wine stay combined from the first dip to the last.
Frequently Asked Questions
What is the classic ratio of cheese to wine in fondue?
Traditional Swiss cheese fondue uses roughly 2 parts cheese to 1 part dry white wine by weight — for example, 400g of cheese melted into about 200ml of wine. This calculator scales that ratio to any guest count and lets you adjust it if you prefer a looser or firmer pot.
Why does fondue need cornstarch?
Cornstarch (tossed with the grated cheese before melting, or whisked into the wine) coats the cheese proteins and keeps the fat and liquid from separating as it melts. Without it, a fondue is far more likely to turn grainy or break into an oily mess partway through the meal.
How much cheese fondue do I need per person?
About 200g of cheese per guest is a generous main-course portion; 100-150g works for a starter alongside other food. This calculator uses 200g/guest by default, but you can change it to match your menu.
What cheeses work best for fondue?
The classic Swiss blend is Gruyère and Emmental in roughly equal parts, sometimes with a portion of Vacherin Fribourgeois for extra creaminess. Any good melting cheese with some acidity works, but avoid pre-shredded cheese coated in anti-caking starch, which can make the texture inconsistent.
Estimates only — cheese moisture and brand vary. Adjust the ratio to taste and re-melt gently if the fondue looks too thick or thin.