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Brennans Market

Brennan's Market

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Wisconsin Cheese

Aged Gouda Fondue with Caraway Croutons

Tags:fondue, aged gouda, wisconsin cheese

Serving Size:Serves 6


  • 1 Tablespoon caraway seends
  • 1 stick (4 ounces) unsalted butter
  • 1 (about 12 ounces) baguette, cut into 1-inch cubes
  • salt
  • 3 cups heavy cream
  • 1 pound Brennan's Cellars Aged Gouda
  • Freshly ground white pepper

Adapted From:Adaptred from Food & Wine Magazine


A fun twist on a classic recipe. You'll find yourself using this recipe often


Preheat the oven to 350. 

In a small skillet, toast the caraway seeds over moderate heat for about 1 minute, shaking the pan frequently. Remove 1 teaspoon of the toasted seeds and reserve. Add the butter to the remaining seeds 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.

Transfers the croutons to a basket.

Meanwhile in medium saucepan, simmer the heavy cream over moderate heat until reduced to 2 cups, about 15 minutes. Whisk in the Gouda until melted. Transfer to a heated fondue pot and season lightly with white pepper. Sprinkle with the reserved caraway seeds serve with croutons. Note: The croutons can be made the day before and stored in an airtight container. Recrisp in the oven. 

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