Fondue Volcano Board

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A sourdough volcano erupting molten Swiss fondue, with lava running down its sides onto an island of dippers.

By Jimmy Wilson · Updated October 26, 2026

Serves: 12–15
Board: 48 × 30 in
Prep: 90 minutes
Cost: $100–$130
Level: 3 of 5

Get the full plan Shopping list with amounts, placement and timeline.

The book it's in

Build it exactly, with the book

This board is in Charcuterie Lab: Impossible Boards, with 24 more showpiece boards. The book has the full shopping list, the layout, all eight build steps with the trick that makes the shape work, and easy, budget and luxe versions.

Get the ebook · $12.99 Paperback on Amazon · $24.99

Why it works

The volcano is a hollowed loaf of sourdough, and the lava refills itself: hot Gruyère and Emmental fondue is poured in and spills over the edges. Guests dip seared kielbasa, chorizo, bread and vegetables straight into it.

The warm fondue makes it a perfect winter party board. Keep a pot of fondue warm on the stove and top up the volcano as it goes down.

Timeline

Day beforeShred the cheeses and toss them with cornstarch. Cut the bread cubes and let them dry slightly, uncovered. Cut and store the dippers.
2 hours beforeRoast the potatoes and char the broccolini. Sear the sausages.
+ 2 more stepsThe rest of the timeline and the step-by-step placement are in the full plan.

Questions

What cheese is best for fondue?

Gruyère and Emmental, the classic Swiss pair. Gruyère brings flavor and Emmental makes it smooth and stretchy.

Can I make it without wine?

Yes. The book gives a version made with low-sodium chicken broth and a little lemon juice.

How do you keep the fondue warm?

Keep the main pot on low heat or in a fondue pot and refill the bread volcano every 15 to 20 minutes.

More boards

Want more ideas? Read Gruyère vs. Comté: What's the Difference? or Winter Charcuterie Board: Flavors, Ingredients, and How to Build It.

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