quote:

Originally posted by WiseGuy:
This recipe is for Gouda, but I don't think you couldn't just swap in Fontina.

1 tablespoon caraway seeds
1 stick butter
1 baguette, cut into 1-inch cubes
Salt
3 cups heavy cream
1 pound medium-aged Gouda cheese, coarsely shredded
freshly ground white pepper

Preheat the oven to 350°. 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 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, reserving 1 teaspoon 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 cheese until melted. Strain the cheese sauce through a fine sieve set over a heatproof bowl or fondue pot (you can easily not do this step) and season lightly with white pepper. Sprinkle with the reserved caraway seeds then serve hot with the croutons and either toothpicks or skewers.