Fondue “Aged Gouda with Caraway Seeds”

Fondue“Aged Gouda with Caraway Seeds”
Turn on and preheat the oven to 180 C°. In a small skillet, toast the caraway seeds over moderate heat for about 1 min. 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 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 mins. Transfer the croutons to a basket, reserving 1 teaspoon of the caraway seeds.
In a medium saucepan, simmer the heavy cream over moderate heat until reduced to 2 cups, about 15 minutes. Whisk in the Gouda, add kirsch and stir 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.
Tip 😉
Serve hot with the croutons & a full-bodied red Wine, like French Bordeaux, Cabernet Franc or white like Chardonnay 😉