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Aged Gouda Fondue with Caraway Croutons

Adapted By Brennan's 27 Sep 2018

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


3 cups heavy cream

1 pound Brennan’s Cellars Aged Gouda

Freshly ground white pepper

Adapted From: Adapted 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.

Transfer 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.