For 50 years Tre Stelle® has preserved the great history and legacy of Italian cheese making by honouring the commitment and craftsmanship of the great cheese makers who came before us.
We are proud to offer our fine products to Canadian cooks who want to serve their family and friends the very best.
Continue your love
affair with cheese.
melt Magazine is your premier companion for Tre Stelle® Cheeses. And it’s free! Filled with mouth watering recipes, melt explores the versatility of cooking with cheese…
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Creamy French Onion Soup
1/4 cup (50 mL) butter
3 cups (750 mL) quartered, thinly-sliced onions
1 1/2 cups (375 mL) water
5 tsp (25 mL) chicken broth mix
1/4 cup (50 mL) all purpose flour
1 3/4 cups (450 mL) milk
3/4 cup shredded Tre Stelle® Mozzarella cheese
3/4 cup (175 mL) shredded Tre Stelle® Swiss cheese
Salt & pepper
Buttered croutons
Melt butter in large saucepan; cook and stir onions over medium heat about 10 minutes. Stir in water
and broth mix. Bring to boil. Cover and simmer 15 minutes.
Smoothly combine flour and milk. Add to saucepan.
Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Toss together Tre Stelle® Mozzarella and Swiss cheeses. Add 3/4 cup (175 mL) of the cheese mixture to the soup; stir until melted. Add salt and pepper to taste. Ladle into 4 oven-proof soup bowls; sprinkle with Buttered Croutons. Top with remaining cheese. Broil until cheese is melted. Garnish.
Buttered croutons:
Toss 1 1/2 cups (375 mL) bread cubes in 3 tbsp (45 mL) melted butter. Bake in 350ºF (180ºC) oven 5 to 7 minutes. Turn cubes over; bake 5 to 7 minutes longer.
Recipe provided by Dairy Farmers of Canada. For more recipes go to dairygoodness.ca