Aged Gouda Fondue With Caraway Croutons

"Lynch suggests buying an eight-month-aged Gouda - nothing too smoky; just beautiful & salty." Recipe from F&W's Barbara Lynch, taken from a Chef's First Thanksgiving, originally appeared in 11/06.

• Ready In: 50 mins
• Serves: 10

Ingredients

• 1  tablespoon caraway seed
• 4  ounces unsalted butter (1 stick) or 4  ounces unsalted margarine (1 stick)
• 1  baguette, cut into 1-inch cubes
•  salt
• 3  cups heavy cream
• 1  lb  medium-aged gouda cheese, coarsely shredded
•  fresh ground white pepper

Directions

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