The 12 Days Of Cheesemas Will Be The Hit Of Your Holiday Party

‘Tis the season to be jolly?  Ricotta be kidding me!  ‘Tis the season to be cheesy….because who doesn’t love cheese…especially during the holidays!

If you consider yourself a cheese-obsessed Canadian like most of us, then the 12 Days of Cheesemas is our gift to you.

It’s time to feta-la-la-la your way to the kitchen to whip up appetizers, entrees and desserts for your holiday party in a snap because you don’t have to be a professional chef to cook with cheese.

Here are 12 easy-cheesy recipes you can make that will put festive smiles on everyone’s face!




“It’s the Most Wonderful Pie with Paneer”

Puff Pastry Paneer Samosas (@TiffanyInToronto)



6 large potatoes

1 large onion

1 small bulb of garlic

Two boxes of pre-rolled puff pastry

350g (one package) Tre Stelle Paneer Cheese

1 cup frozen green peas

2 tbsp Curry powder

1 tbsp Garam Masala

Salt and pepper to taste

2 tbsp whole cumin seeds

½ tsp melted butter


Dice potatoes into small pieces and parboil in salted water for approx10 minutes or until soft. Mince 1 large onion and 1 small bulb garlic, add 2 tbsp butter to a pan on med heat and sauté onions and garlic for approx5 mins until translucent and soft. Add Garam masala, curry powder and cumin seeds. Add in the potatoes and fold together softly as to not mash potatoes. Cut paneer cheese into small pieces add a pinch of salt and curry powder to cheese, fold into potato mixture and set aside. Unroll puff pastry and cut into 3 x 3-inch squares. Add a tsp of potato filling to each square, fold into triangles and pinch and seal edges. Brush with melted butter. Place on a parchment lined baking sheet and put into the oven for 12-15 mins on 375 F until puffed and golden brown.


“Feta La La La La La La La Spread”

Savoury Feta Spread (@nancybordeleau)



1 ½ cup Tre Stelle feta cheese

1 cup cream cheese

1 cup of natural Greek yogurt

2 tablespoons of rosemary, chopped finely

1 teaspoon oregano

1 tablespoon of chive, finely chopped

½ teaspoon garlic powder

½ teaspoon salt


Whisk all ingredients together. Adjust with salt and pepper to taste. Refrigerate – the leftovers will also be delicious with crudités, grilled pitas.


“We Three Ingredients”

Caprese Salad (@goldismyneutral)



1 package Tre Stelle Bocconcini, sliced

400g Cocktail tomatoes/cherry tomatoes

1 cup Fresh basil leaves

2 cup Fresh arugula leaves

¼ cup Extra virgin olive oil

Balsamic glaze

Salt & pepper


Slice bocconcini and tomatoes and place in a bowl with arugula and basil. Toss with olive oil, salt and pepper. Drizzle balsamic glaze over top sprinkle with salt and freshly ground pepper


“Mozza Around the Christmas Greens”

Mozzarella & Fresh Fig Salad (@marieevel)


6 cups of salad greens

6 – 8 fresh figs, quartered

2 Tre Stelle Deluxe mozzarella balls, cut into bite-size pieces

1/2 cups shelled pistachios, whole or chopped

1 Chioggia (candy cane) beet, thinly sliced

½ cup pomegranate seeds

1/3 puffed quinoa cereal

1 tablespoon poppy seeds

Microsprouts, for garnish

Fresh chives, chopped, for garnish

¼ cup Extra virgin olive oil

2 Tbsp Balsamic Vinegar

Fleur de sel and cracked black pepper, to taste


Cut figs and slice beet; set aside. Slice mozzarella into pieces. Arrange greens on a large platter, then add figs, cheese and beet slices. Sprinkle with pomegranate seeds, pistachios, puffed quinoa and poppy seeds. Add micro-sprouts, herbs. Drizzle with olive oil, balsamic vinegar and sprinkle with salt and pepper


I’m dreaming of a White Christmas…dip”

Herbed Ricotta Spread (@styleapotheca)


1 x 454g package Tre Stelle Ricotta

1 teaspoon finely grated lemon zest

3 tablespoons fresh lemon juice

1 garlic clove, finely grated

¼ cup extra-virgin olive oil, plus more for brushing and drizzling

1 cup finely chopped mixed chives, parsley, mint and tarragon, plus more for garnish

Kosher salt



Put all of the spread ingredients in a bowl and mix until combined. Season to taste




Santa’s Super Sustainer

Pasta Salad with Bocconcini (@mtlfoodsnob)


400g Cheese tortellini pasta

3 cloves of fresh garlic, minced

400g Tre Stelle Bocconcini

500g cherry tomatoes

3 tablespoons Pesto

Salt and pepper

Fresh parsley, chopped


Cook pasta according to package directions. Drain and cool. In a large bowl, add the garlic, tomatoes, and bocconcini. Add pasta and stir to combine. Season to taste with salt and pepper. Before serving, add a hefty handful of chopped fresh parsley on top.


“Feta Navidad”

Mac & Cheese with Feta (@therealshaunproulx)



500 g Elbow macaroni with ridges

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

1 teaspoon kosher salt

2 cups milk

2 cups Tre Stelle Feta, crumbled

½ cup breadcrumbs

4 tablespoons unsalted butter, melted


Preheat the oven to 350F and butter/grease a 2-quart casserole dish. Cook the macaroni for a minute less than directed on the package. Drain well. For the cheese sauce melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly. In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.


“Grandma Got Run Over for Some Paneer”

Paneer and Sweet Potato Indian Curry (@lafraicheleinsta)



1 yellow onion finely chopped

1 minced garlic clove

1 tablespoon garam masala spice mix

2 tablespoon freshly grated ginger

½ tablespoon turmeric powder

12 sprigs fresh cilantro

1 tablespoon olive oil

400 ml / 1 can of diced tomatoes, drained

1 sweet potato /270gr diced finely

350 g Tre Stelle Paneer (one package), diced finely

400 ml coconut milk

Salt and pepper to taste


In a food processor, place the yellow onion, garlic, Garam Masala, ginger, turmeric and cilantro stems. Spray the ingredients until a smooth paste is obtained. Put aside. In a large saucepan, over medium-high heat, pour the olive oil and add the dough to the food processor and cook for 3 minutes, stirring occasionally. Add the Tre Stellediced paneer, sweet potato and tomatoes. Cook for 2 minutes. Then pour the coconut milk and bring to a boil. Reduce heat to low/medium heat and simmer uncovered for 35 minutes.

Turn off the heat, adjust the seasoning, add a dash of lime juice if desired and serve immediately with cumin basmati rice and naan bread.


“I Saw MozzaStuffing Pasta Shells”

Mozzarella Chicken Conchiglie (@artemis.muse)



1 Tbsp oil

2 large onions

2 cloves fresh garlic

1 lb white mushrooms, diced

1 large green pepper, diced

2 large chicken breasts

2-3 tsp Salt and pepper

1 Tbsp dried oregano

2 packages of large pasta shells

1 lb Tre Stelle mozzarella cheese, sliced


Heat the olive oil in a large pan over medium-high heat. When the oil begins to shimmer, add the onions/garlic and cook until it begins to soften. Add the mushrooms and green pepper and cook for another few minutes. Add the chicken breasts. When cooked chop it into very small pieces and add it to the onion and stir for a couple of minutes then add oregano, black pepper and salt. Preheat the oven to 375 F. Cook the pasta according to package directions. Drain and set aside. Stuff each pasta shell with the chicken and onion mixture, and place in the baking dish. Cover all the shells with a generous amount of Tre Stelle Mozzarella cheese, bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown, another 10-15 minutes. Serve piping hot with extra grated parmesan and tomato sauce on the table




Blitzen’s Blintzes

Ricotta Cheese Blintzes (@foodguymtl)



For the fruit-nut mixture:

5 tablespoons unsalted butter, softened

2 Gala apples, peeled, cored and chopped

1 pear, peeled, cored and chopped

2 tablespoons finely chopped walnuts

1/2 teaspoon ground cinnamon

For the crepes:

6 large eggs

1/2 cup water

1/2 cup milk

1 teaspoon baking powder

1 cup all-purpose flour

3 teaspoons sugar

4 tablespoons butter (for cooking the crepes)

For the cheese filling:

475g Tre Stelle Ricotta Cheese

200g Tre Stelle Mascarpone Cheese

1 tablespoon vanilla

1/4 cup sugar

1/2 teaspoon salt

Lemon zest from 2 lemons

Lemon juice from 1 lemon


with the apples, pears, walnuts and cinnamon in a medium bowl. Refrigerate to chill briefly.

To prepare the crepe batter, mix the flour, baking powder, salt and sugar in one bowl. In another bowl, whisk the eggs very well until the whites and yolks are well combined, then add the water, and milk. Combine the wet ingredients into the dry and mix well until a batter is formed. Place in the fridge for 30 minutes or overnight.

To prepare the cheese filling mix all ingredients together in a bowl and let it rest in the fridge for 30 minutes.

To make the blintzes crepes, heat a 12-inch non-stick on medium heat. Place 1/4 tablespoon of butter in the pan and melt until just foamy, about 15 seconds. Add 3/4 cup of batter directly into the pan. Swirl the pan around so the crepe batter is spread evenly in a circle in the pan. Cook for 1 to 1 1/2 minutes until the bottom of the crepe is golden brown and the middle of the side facing up is set. Do not flip!

Lay one crepe down on a flat surface. Place 1/4 cup of the Tre Stelle cheese filling in the middle. Fold one edge over the other side, then fold the sides to enclose the filling, then roll it to close the blintz. Repeat for remaining crepes. In a pan over medium heat, melt 1/2 tablespoon of butter until just foamy. Place the blintzes, with the folded edge down in the pan until just brown and slightly crispy.

To serve, warm the fruit-nut mixture for a few minutes in a skillet then spoon over the blintzes



Festive Tiramisu with cherries (@lapetitebette)



475g of Tre Stelle mascarpone

130g butter cookies

3 tablespoon of sugar

3 eggs, separated

1 cup cold black coffee

2 dark chocolate squares

1 cup Kirsch-soaked or sour cherries


A pinch of salt


In two different bowls, separate the egg whites and the yolks. Mix the mascarpone, the egg yolks and the sugar in one bowl. In the egg whites bowl, add a pinch of salt and beat the egg whites to form stiff peaks. Incorporate the whites to the mascarpone cream. Dip the cookies in coffee, and quickly place them in the serving dish until you cover the whole surface of your dish. At last, finish with mascarpone cream, powdered cocoa and chocolate shavings and garnish with a few more cherries. Refrigerate for 3 hours, minimum. The Tiramisu would be just perfect enjoyed the next day.


“Oh by Gosh, by Golly…It’s Time for Mascarpone and Honey”

Mascarpone Honey Cups (@themjelle)



250g Tre Stelle Mascarpone

2 tablespoons Honey

¼ tsp Cinnamon, ground

¼ tsp Vanilla extract

Zest and juice of half a lemon

This recipe yields 2-3 servings and can be easily  doubled.


In a bowl, combine your Tre Stelle mascarpone, honey, cinnamon, vanilla extract, lemon juice & lemon zest. Once blended together, put the mascarpone mix in the fridge to chill. You can serve it either chilled for a firmer texture, or sitting for 10 minutes before serving for a creamier texture. To serve, put mascarpone mixture into small dessert bowls or container of your choice, and top them with desired amount of honey, pistachios, figs, raspberries, or fresh mint.

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