Aged Gouda Fondue With Caraway Croutons

• 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

1. Preheat the oven to 350F
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.
12. Recrisp in the oven if necessary.

caraway seed, butter, baguette, salt, heavy cream, gouda cheese, fresh ground white pepper

Taken from www.food.com/recipe/aged-gouda-fondue-with-caraway-croutons-266808 (may not work)