Cheese Fondue For Four: How Much Cheese Is Needed?

Cheese fondue is a Swiss dish that involves melting cheese and serving it in a pot over a portable stove. People then dip bread into the pot using long-stemmed forks. The earliest known recipe for fondue was printed in a 1699 Zurich cookbook, and the dish gained popularity in the U.S. in the 1960s. The amount of cheese needed for fondue depends on whether it is being served as a meal or a snack, as well as the appetites of the diners. As a general rule, people can be expected to eat around 7 oz. of cheese fondue per person for a meal, or 3.50 oz. per person for a snack. For four people, a fondue pot with a capacity of 41 fl. oz. and holding 31 oz. of fondue would be sufficient for a meal.

The best types of cheese for fondue are Gruyère, Swiss, Gouda, Fontina, and Emmental

When it comes to making fondue, the cheese you choose is paramount. The best types of cheese for fondue are those that are buttery, creamy, and melt smoothly. The top five cheeses that fit the bill are Gruyère, Swiss, Gouda, Fontina, and Emmental.

Gruyère is the seminal fondue cheese and is often considered the best choice for this dish. Its rich, creamy, buttery flavour with nutty and earthy undertones, along with its firm yet smooth texture, is the quintessential description of fondue cheese. Gruyère melts exceptionally well and has a versatile flavour that works both on its own and in combination with other cheeses.

Swiss cheese, specifically the varieties Emmental and Vacherin, are also excellent choices for fondue. Emmental is a semi-firm, smooth cheese with a milder flavour than Gruyère, characterised by its buttery, slightly sweet, nutty taste. It is often used in combination with Gruyère in fondue recipes. Vacherin, a washed rind soft or semi-soft cheese from the Alpine region, has a rich, earthy, nutty flavour. It pairs particularly well with more robust cheeses like Gouda, Emmental, or Gruyère.

Gouda, a semi-hard Dutch cheese, is another popular choice for fondue. It has a distinct, rich, nutty flavour that becomes more complex as the cheese ages. Younger Gouda is subtly sweet, while older Gouda attains a flavour and aroma akin to butterscotch. Its excellent melting qualities and rich, smooth flavour make it a great addition to any fondue.

Fontina, a semi-soft to hard Italian cheese, is the main ingredient in Italian-style cheese fondue. It has a comparatively mild but distinctly buttery, nutty, and savoury flavour, and it maintains its melting qualities throughout the maturation process. Fontina is an excellent choice for fondue, as it melts easily and has a flavour that pairs well with other ingredients.

When preparing your fondue, it is important to grate the cheese yourself, as pre-shredded cheese is typically lower in quality. Cornstarch or flour can be used to help the cheese emulsify and reduce clumping. Adding the cheese bit by bit and keeping the heat at a medium-low temperature will also ensure a smooth and creamy fondue.

You'll need 200-250g of cheese per person

If you're serving fondue as a meal, you'll want to allow around 200-250g of cheese per person. This is a pretty standard amount in Switzerland, where fondue is a popular dish. However, if you're serving fondue as a snack or appetiser, you'll only need to allow around 3.5-4.4 oz of cheese per person.

The amount of cheese you need will also depend on whether your guests are big eaters or not. If you're serving fondue as a meal to big eaters, you might want to allow up to 8.82 oz per person. On the other hand, if you're serving fondue as a snack to people who aren't big eaters, 2.65-3.5 oz per person will probably be enough.

It's worth bearing in mind that fondue is quite rich, so if your guests haven't had fondue before, they might not be able to eat as much as they think. In this case, you could always serve some extra dippers or side dishes to make sure everyone is satisfied.

When making fondue, it's important to use good-quality cheese. The best cheeses for fondue are those that melt smoothly, such as fontina, Gruyère, Gouda, Swiss cheese, and Emmental. It's also important to grate the cheese rather than chopping it, as this will help it melt more evenly.

Wine is important to keep the fondue smooth and creamy

To make fondue for four, you'll need 800g of cheese in total, which is 200g per person. For the cheese, a blend of traditional, firm mountain-style cheeses is best. Good options include Gruyere, Swiss cheese, Emmental, fontina, Gouda, Comte, Raclette, and Vacherin.

Now, onto the wine! Wine is an important ingredient in fondue, and not just for drinking alongside (although that's important too). When making fondue, a dry, high-acid white wine is best. The acid in the wine will help to keep the cheese mixture smooth and creamy. A Sauvignon Blanc, Pinot Gris, or unoaked Chardonnay are all good choices. You'll need 150ml of wine for 400g of cheese, so for 800g of cheese, you'll need 300ml of wine.

The wine is added to the fondue pot and brought to a simmer before the cheese is added. It's important to add the cheese slowly, a small handful at a time, stirring well after each addition to ensure a smooth fondue.

If your fondue does start to get too thick, you can add a little more wine to thin it out. And of course, don't forget to enjoy a glass of wine (or two!) while you're enjoying your fondue. Cheers!

You should grate the cheese for quicker melting

To make fondue for four people, you'll need 800g of cheese in total, which is about 200g per person. This amount could even feed up to six people if they've never had fondue before, as it can be quite rich.

When preparing the cheese to make fondue, it's important to grate the cheese. Grated cheese melts faster and more evenly than chopped cheese, leading to a smoother fondue. This is especially important if you're grating a large amount of cheese. You can use the grater blade of a food processor, or the coarse side of a box grater or a microplane grater.

Once you've grated the cheese, toss it with cornstarch to coat. This will help thicken the fondue and prevent the cheese from clumping. You can also use flour in a pinch, but cornstarch is a better option as it leaves less of an aftertaste and makes the fondue gluten-free.

After you've added the wine, garlic, and lemon juice to your fondue pot, it's time to start adding the cheese. Add the cornstarch-coated cheese a handful at a time, stirring well between each addition to ensure a smooth fondue. Resist the urge to dump all of the cheese into the pot at once!

By grating the cheese, you'll achieve a quicker melting and smoother fondue, which is essential for a successful fondue party.

Bread is the traditional food to dip into fondue, but you can also use apples, potatoes, and meat

To make fondue for four people, you'll need around 800g of cheese in total. This calculates to about 200g of cheese per person, which is pretty standard in Switzerland for enthusiastic fondue eaters. However, if you've never had fondue before, it can be quite rich, and this amount could probably feed up to six people.

• Apples – especially tart apples like Granny Smith apples.
• Potatoes – try roasted baby/new potatoes, or small boiled potatoes.
• Meat – cured meats like prosciutto, salami, soppressata, and chorizo are great. You could also try cooked meats like bacon, sausage, meatballs, or filet mignon.
• Vegetables – try broccoli, cauliflower, bell peppers, carrots, cherry tomatoes, asparagus, mushrooms, or pickles.
• Other – pretzels, crackers, chips, or large pasta shapes.

Frequently asked questions