Aged Gouda Fondue with Caraway Croutons

• FAST
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 1 tablespoon caraway seeds
2. 1 stick (4 ounces) unsalted butter
3. 1 baguette (about 12 ounces), cut into 1-inch cubes
4. Salt
5. 3 cups heavy cream
6. 1 pound medium-aged Gouda cheese, coarsely shredded
7. Freshly ground white pepper

1. Preheat the oven to 350°. In a small skillet, toast the caraway seeds over moderate heat for about 1 minute, shaking the pan frequently. Add the butter and let it melt. In a large bowl, toss the bread cubes with the caraway butter until evenly coated and season lightly with salt. Spread the bread cubes on a large rimmed baking sheet and toast, turning once, until lightly browned and crisp, about 10 minutes. Transfer the croutons to a basket, reserving 1 teaspoon of the caraway seeds.
2. Meanwhile, in a medium saucepan, simmer the heavy cream over moderate heat until reduced to 2 cups, about 15 minutes. Whisk in the Gouda until melted. Strain the cheese sauce through a fine sieve set over a heatproof bowl or fondue pot and season lightly with white pepper. Sprinkle with the reserved caraway seeds then serve hot with the croutons and either toothpicks or skewers.