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Actress: The Next Step (@loganfabbro)

Air Fried Brie: Tik Tok Hack

Brie-zy Bake Oven

Ingredients

Castello Brie 

Pomegranate seeds

Honey 

Chopped Pistachios 

Directions

Score the top of your Castello Brie with a knife and drizzle honey on top. Cook in the air fryer at 350 for 10 minutes and garnish with chopped nuts and pomegranate seeds.

I’ll have a Blue Cheese Christmas Without You (Blue Velvet Butter Board)

Ingredients 

Castello Velvet Blue Cheese

Diced Apple 

Pomegranate Seeds 

Diced Prosciutto 

Honey

Directions

Let your Castello Velvet Blue Cheese soften and using a spoon, spread a thick layer onto a slate board. Top with diced apples, prosciutto, pomegranate seeds and a drizzle of honey

Gen Z Minimalist Board – Now you Cheese it, Now you Don’t.  Boards that disappear fast!

Ingredients 

Castello Tickler 

Castello Aged Havarti 

Castello Gouda 

Castello Velvet Blue 

Castello Pineapple & Almond Cream Cheese Ring 

Castello Piquant Cream Cheese Ring 

Grapes 

Crackers 

Directions

Assemble cheese blocks onto a wooden board and slice the first few pieces of each. Add cream cheese wings and fill the spaces with fresh grapes and crackers. Create your own fun cheese labels to stick to each block.

The Millennial Show-Stopper 

A Reel-y Good Board

Ingredients

Castello Tickler 

Castello Aged Havarti 

Castello Gouda 

Castello Velvet Blue 

Castello Danish Blue 

Castello Pineapple & Almond Cream Cheese Ring 

Castello Piquant Cream Cheese Ring 

Castello Brie 

Hot Salami 

Prosciutto

Fresh Figs & Berries  

Pistachios 

Dried Apricot 

Fig Jam

Rosemary

Crackers

Directions

Create your “havarti party tree” by slicing your Castello Havarti and stacking it on angles, repeating until your desired height. Then, add some pomegranate seeds for decor. Add the Castello Pineapple & Almond Cream Cheese Ring and place two pieces of tiny mint leaves at an angle with two pomegranate seeds below to serve as holly.  For the Castello, Piquant Cream Cheese Ring use two pieces of basil with a small cherry tomato cut in half to create the holly effect. Slice a thin piece of Brie off the top, then using a star-shaped cookie cutter, cut out a star.  Place the top back on the brie and fill it with fig jam. Use tree cookie cutters to cut out shapes from the Gouda and place them strategically throughout your board. Cube the rest of your cheese, add salami roses and garnish with your favorite fruit, herbs and nuts.

MILLENNIAL: Avaah Blackwell (@avaahblackwell)
MILLENNIAL: Avaah Blackwell (@avaahblackwell)

Nostalgic Cheeseboard 

Ingredients

Castello Tickler 

Castello Aged Havarti 

Castello Gouda 

Castello Velvet Blue 

Castello Danish Blue 

Castello Pineapple & Almond Cream Cheese Ring 

Castello Piquant Cream Cheese Ring 

Castello Brie 

Salami 

Cherry Tomatoes 

Dried Cranberries 

Nuts

Honey

Apple 

Berries

Grapes 

Crackers & Baguette

Nostalgic Snacks

Directions

Slice your Castello Gouda and Castello Tickler cheeses and stack them between apple slices. Using a knife or cookie cutter, cut your Castello Aged Havarti into fun festive shapes and add to your board. Bake your Castello Brie with dried cranberries and honey. Cube, slice or crumble the remainder of your cheese and assemble on your board. Fill the spaces with your favorite fruits, vegetables and crackers, then give it a nostalgic flair by adding all of your go-to childhood snacks.

Jeremie Latreille (@lefitcook)

Charcuterie in a Cup

Ingredients

Castello Velvet Blue

Castello Aged Havarti 

Castello Gouda 

Castello Tickler 

Breadsticks 

Salami 

Pickles 

Olives 

Nuts 

Directions

In the bottom of your cup crumble Tickler and Havarti.  Add some olives, nuts and berries. Create skewers with Castello Danish Blue, bagels and more – and add Velvet Blue to a fig.  Cube the other cheeses. Add a breadstick, and dried fruit, and garnish with rosemary.

Nancy Bordeleau (@cinqfourchettes)

The Boomer Board 

Ingredients 

Castello Tickler 

Castello Aged Havarti 

Castello Gouda 

Castello Velvet Blue 

Castello Danish Blue

Castello Pineapple & Almond Cream Cheese Ring 

Castello Piquant Cream Cheese Ring 

Castello Brie 

Cold Cuts 

Grapes 

Cherry Tomatoes

Stuffed Olives and Peppers

Pepperettes 

Candy Canes

Directions

Slice your Castello Gouda and Castello Tickler and assemble the rest of your cheese on the board. Add mini jars and fill them with olives and stuffed peppers. Using your meat, sliced olives and cheese, create a Santa face, forming his hat with folded cold cuts. Fill in the rest of your board with a variety of crackers, grapes, cherry tomatoes, sliced pepperettes and candy canes.

 Linda Cassidy (@alabouroflife)

Castello Cheese Notes: 

Castello Tickler: A crunchy and salty extra mature cheddar cheese aged for 17 months.

Castello Aged Havarti: Bold, creamy, caramel flavour, smooth texture and a lovely  crunch

Castello Vintage Gouda: Nutty flavour, smooth texture and sweet caramel notes

Castello Velvet Blue: A milder and creamier cousin to the original Danish Blue – the perfect entry-level blue cheese.

Castello Danish Blue: A Fine, nutty, blue aroma with hints of marzipan and a soft bitterness of sourdough

Castello Pineapple & Almond Cream Cheese Ring: Creamy and fruit with a hint of nuts 

Castello Piquant Cream Cheese Ring: Creamy, spicy and lightly sweet 

Castello Brie: Slightly tangy and aromatic taste with a creamy and smooth consistency

Part of the Arla family, the Castello brand is steeped in a rich tradition of cheesemaking excellence. Since being founded in 1893 by Danish master cheese-maker Rasmus Tholstup, Castello cheeses have brought a balance of innovation and tradition to the art of cheese making. Today, the brand continues to cover a wide range of traditional and uniquely crafted cheeses, such as Creamy Havarti Cheese, Dill Havarti Cheese, Gouda Cheese, Traditional Danish Blue Cheese and more.

Tre Stelle's Cheese4Change
14-year-old chef prodigy Victor Chow

Tre Stelle is a Canadian cheese manufacturer who wants to encourage young chefs to share their recipes and win cash at the same time. Cheese4Change is a youth program developed by Tre Stelle that rewards schools and students for sustainable and healthy food choices. This is a fun way to create fun recipes with your kids and all fun together. Tre Stelle has been making a variety of cheese beloved by Canadians for more than 60 years.

14-year-old chef prodigy Victor Chow from Montreal has a menu that’s both sustainable and delicious.  In fact, his recipes are so good that he was awarded $500.00 courtesy of Cheese4Change, a youth program developed by Tre Stelle that rewards students and schools for healthy and sustainable food choices.

Victor was inspired to submit a recipe at this time of year because he knows it’s when waste is at an all-time high.  And now, he wants to encourage other students, parents and teachers to submit recipes to Cheese4Change to be mindful of the planet and added “everyone could use a little more cash at this time of year.”  There are multiple cash prizes available with $5K awarded to schools and $500 to students. 

And you don’t have to be a chef prodigy like Victor to enter.  In fact, eight-year-old Owen Deschamps from Chateauguay entered earlier in the year with his mom and won $500 for their favorite dish, a Sweet Potato Rice Bowl with Peanut Sauce.  And the students from Caps-Defis class at Ecole Secondaire de Cabano in Temiscouata-Sur-Le-Lac love making pizza, so they created a sustainable version winning $5K!

To date, more than $6K has been awarded to QC schools/students and there are still more chances to win including an early bird draw on Dec 22nd and several more on Earth Day in April 2023.

Enter the contest here: Tre Stelle Contest Cheese 4 Change

Cheese4Change Recipes

Crab Rangoon Tre Stelle's Cheese4Change

Appetizer – Crab Rangoon (Serves 4)

Ingredients: 1 package of Wonton Wrappers (and a bowl of water on the side – used to make sides stick)

⅔ cup Tre Stelle Mascarpone                   

⅓ cup Tre Stelle Ricotta

1 cup Sustainable Crab Meat

2 tbsp. Finely Chopped Green Onions

1½ tbsp Old Bay Seasoning

Vegetable Oil (for shallow or deep-frying)

½ Fresh Lemon

Salt and Pepper, to taste

Directions

In a large bowl, combine the Tre Stelle mascarpone, ricotta, and crab. Add Old Bay Seasoning, green onions, and salt and pepper to taste.

Place a small spoonful of mixture in the middle of a wonton wrapper. Fold one corner to the opposite corner so there is one middle point and 4 corners. (Use water to make sides stick.) Repeat until there is a platter of crab rangoon.

In a pot of vegetable oil at 375F, fry the Rangoon. Be careful not to crowd the pot. Remove when they are golden brown (about 5 minutes).

Sprinkle with salt and Old Bay seasoning, and top with chives. Option to finish with freshly squeezed lemon juice over a plate of crab rangoon.

Double Cheese Zucchini Linguini with Broiled Lobster Tail Tre Stelle's Cheese4Change

Main Course – Double Cheese Zucchini Linguini with Broiled Lobster Tail (Serves 4)

Ingredients: ½ cup Tre Stelle Bocconcini, grated or very finely chopped (pat dry before grating, season with salt)

1 cup Tre Stelle Mascarpone

¼ cup Butter

1 Shallot, finely diced

240 grams of Linguini (about 4 servings)

2 Zucchinis, spiraled into noodle form

¼ cup Fresh Basil, finely chopped

1 clove Fresh Garlic, finely chopped or minced

4 Lobster Tails (pulled above shell, saddleback)

2 tbsp Butter

1 tsp Old Bay Seasoning or Paprika (optional)

Salt and Pepper to taste

Directions

Cook linguini in a pot of salted boiling water until slightly firm. (Pasta will finish cooking in the cheese sauce mixture.)

While the pasta is boiling, start the pan with butter over medium heat. Melt butter until slight bubbles form. Add garlic and shallots and cook until softened, about three minutes. Be careful not to burn the garlic or the shallots.

Add mascarpone to pan and stir until melted. Slowly add bocconcini to the pan while stirring to avoid clumping. Add chopped basil. Add salt and pepper to taste.

Add linguini and spiraled zucchinis to pan. Toss evenly in the sauce over low/medium heat. Add a small amount of pasta water if the mixture is too thick.

Brush lobster tails with melted butter, and season lightly with salt. In a preheated 350F oven, broil the lobster tails for about 12-15 minutes (depending on the size of the lobster tails). Sprinkle with Old Bay Seasoning (or paprika) if desired.

Plate with pasta spiraled in a vertical pile and place the lobster tail on top of the pasta mound.

 Mascarpone Cream with Cookie Crumble and Cranberry Sauce  Tre Stelle's Cheese4Change

Dessert – Mascarpone Cream with Cookie Crumble and Cranberry Sauce (Serves 4)


Mascarpone Cream

1 cup Tre Stelle Mascarpone        

1 cup Whipping Cream

¼ cup Powdered Sugar

2 tsp. Lemon Zest (+1 tsp. for plating)

2 tsp. Vanilla Extract

1 Vanilla Bean, split open for seed

Cookie Crumble

Ingredients

½ cup All Purpose Flour

3 tbsp. Butter (softened)

3 tbsp. Sugar

½ tsp. Salt

⅓ cup Milk (may not need all the milk)

1 tsp. Vanilla Extract

1 Vanilla Bean, split open for seed

Directions for Cream

Whisk cream and powdered sugar together until soft peaks form, then gently fold in the Tre Stelle mascarpone, vanilla, and vanilla bean seed. Store in refrigerator until time to plate dessert.

Directions for Cookie Crumble

Cream softened butter and sugar with a mixer. Add flour and salt. Then add vanilla and vanilla bean seed and slowly pour in milk at small intervals and mix until there is just enough for the batter to combine and not be runny or too liquidy.

Pour batter onto a baking sheet lined with parchment paper. Bake in a preheated oven of 375F for about 7 minutes. Flip the batter over, chop it into smaller pieces or use a round cookie cutter to cut out circles, and return the tray to the oven for another 7 minutes until slightly brown and crunchy.

Remove from oven and let cool. Chop into smaller pieces if desired (depending on plating preference).  Set aside.

Cranberry Sauce

Ingredients

½ cup Sugar

½ cup Water

1 cup Fresh Cranberries

Directions

Bring water and sugar to a gentle boil. Add cranberries and stir frequently for 10-12 minutes. Cook the sauce down to desired consistency.

For plating

Option 1 – Plate by placing cookie crumble on a plate, add a layer of mascarpone cream on top of the cookie, and layer with another cookie and mascarpone, finishing with mascarpone. Top with cranberry sauce and finish with lemon zest.

Option 2 – Plate dessert like a parfait. In a glass, start with a layer of cookie crumble, then mascarpone cream, then cookie crumbles, then mascarpone cream, then top with cranberry sauce, and lemon zest.