Uniekaas® Hollandse Gouda Matured 6 Month Caraway Fondue
4 oz. of unsalted butter
1 cup of coarsely shredded Uniekaas® Hollandse Gouda Matured 6 Month
1 baguette cut into 1" cubes
3 cups of heavy cream
Fresh ground white pepper
Preheat oven to 350 degrees. 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. 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 mins. Transfer the croutons to a basket, reserving 1 tsp. of the caraway seeds. Meanwhile, in a medium saucepan, simmer the heavy cream over moderate heat until reduced to 2 cups, about 15 minutes. Whisk in the Uniekaas® Hollandse Gouda Matured 6 Month 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.
Serves 10
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