Your fondue
What this solves
Most online fondue recipes are American and use too much flour or cornstarch, which makes the fondue gluey. Authentic Swiss fondue ratios are different: more cheese per person, less thickener. This tool gives you Swiss-origin numbers.
How to read
- Cheese per person: 200g for hungry adults, 250g if there's only fondue + bread.
- Wine: dry white, Fendant or Chasselas. 1 dl per 400g cheese.
- Kirsch: 2 cl per 400g cheese, optional but recommended.
- Garlic: 1 clove rubbed on the caquelon.
- Cornstarch: 1 tsp max, only if using Vacherin (which splits more).
Limitations
- Real Emmental or Gruyère from Switzerland only — supermarket "Swiss cheese" is usually a US imitation.
- Don't drink cold water with fondue — said to cause "cheese ball". Myth, but everyone tells the story.
FAQ
Which wine?
Fendant (Valais Chasselas) is canonical. Dry Riesling or Chardonnay works.
Sources
- Swiss Cheese Marketing — swisscheese.ch
- Fromage, Laax et fondue — Swiss cookbook references
About
Built because every "1 to 1.5 lb of cheese per fondue" American recipe leaves a Swiss person shaking their head.
Privacy
No tracking. See homepage privacy.
Disclaimer
Recipe reference. Adjust to taste.