Cheese fondue is a dish where getting the amount right matters: too little and the pot is empty before everyone has eaten, too much and you are left with a heavy pot of melted cheese. This calculator scales cheese, wine, bread, cornstarch and kirsch to the number of guests.
How much cheese per person
| Situation | Cheese per person |
|---|---|
| Fondue as the whole meal | about 7 oz (200 g) |
| Appetizer, or with a big salad and cured meats | about 3.5 oz (100 g) |
| Big eaters, cold evening after a day outside | about 9 oz (250 g) |
For 6 guests as a main course, that is 42 oz, about 2.6 lb of cheese.
The rest of the pot
- Dry white wine: about half a fluid ounce per ounce of cheese, so 21 fl oz for 6 people, a little under one 750 mL bottle. A crisp, unoaked white works best; the acidity keeps the cheese smooth.
- Bread: about 4 oz per person, cut into cubes with some crust on each, ideally a day old so they hold on the fork.
- Cornstarch: about 1 teaspoon per person, mixed into the kirsch or a little wine, to bind the cheese and wine.
- Kirsch: optional, about a tablespoon for every 2 to 3 people.
- Garlic: rub the inside of the pot with a cut clove.
Choosing the cheeses
- Three cheeses: Beaufort, Comté and Emmental, the classic Savoy blend, in equal parts.
- Half and half: Gruyère and Vacherin Fribourgeois, the Swiss style; it is creamier.
- One cheese: a good aged Gruyère alone also works.
The calculator divides the total by the number of cheeses. Grate or slice the cheese thinly so it melts evenly.
Method in brief
- Rub the pot with garlic, add the wine and heat until it simmers.
- Add the cheese a handful at a time, stirring in a figure-eight with a wooden spoon.
- Stir in the cornstarch and kirsch mix; the fondue thickens.
- Bring it to the table on the burner and keep it at a gentle bubble.
If the fondue separates, a little more cornstarch and wine whisked in usually brings it back. The golden crust left at the bottom of the pot is a treat to share at the end.
Tips
Serve with pickles, small potatoes or a green salad, and keep an eye on the burner: too hot and the cheese turns stringy and burns, too cool and it sets.