Delicious Recipes for Your Holiday Table
Happy Holidays!
From our table to yours, this collection of Cache Valley Creamery recipes celebrates all the ways cheese brings people together. Discover a palette of possibilities to make your holiday season even brighter.
From the Cache Valley Creamery Team
Appetizers
Six Cheese Italian Sausage Stuffed Mushroom
Servings: 8 Time: 37 min Temp:
400˚
Ingredients:
1 pound Cremini mushrooms
1 teaspoon olive oil
1/2 pound ground Italian sausage (sweet or hot)
4 cloves fresh garlic, minced
1/2 cup Cache Valley® finely shredded six-cheese Italian blend (2 oz) 1/4 cup Italian-style breadcrumbs 1/4 cup Cache Valley® finely shredded Parmesan (1 oz)
Directions:
PREHEAT: Set your oven to 400˚F to start heating, and warm a medium-sized sauté pan or skillet over medium heat on the stovetop.
PREP THE MUSHROOMS: Briefly rinse the mushrooms or wipe the caps clean with a damp cloth, then pat them dry with a paper towel. Carefully pop out the stems, then arrange the caps with tops down on a lined baking sheet.
COOK THE SAUSAGE AND GARLIC: In the heated pan, add the olive oil to coat the bottom. Add the Italian sausage and minced garlic, cooking and stirring occasionally for about 3–5 minutes, until the sausage is browned and cooked through.
MAKE THE FILLNG: Transfer the cooked sausage and garlic to a food processor, adding the breadcrumbs and six-cheese blend. Pulse the mixture about 15–20 times to combine. You’ll want a crumbly, well-mixed filling that’s easy to press into the mushroom caps.
STUFF THE MUSHROOMS: Mound about 2–3 tablespoons of filling into each mushroom cap, pressing gently so the filling stays in place. Press a pinch of shredded Parmesan on top of each stuffed mushroom.
BAKE TO PERFECTION: Let the mushrooms bake in the preheated oven for 10–12 minutes, or until the cheese on top is golden brown.
By Amanda Scarlati
Servings: 6
Cheesy Stuffed Garlic Bread Bites
Time: 35 min Temp:
400˚F
Ingredients:
5 Tablespoons Cache Valley® salted butter, divided use
1 Tablespoon fresh garlic, minced finely
1 Tablespoon fresh parsley, minced finely
1 ½ pounds pizza dough, homemade or store-bought 5 oz. Cache Valley® cheese curds, garlic flavor ¼ cup Cache Valley® finely shredded parmesan 1 cup marinara or pizza sauce, for dipping
Directions:
PREHEAT the oven to 400˚F with a 10-inch cast iron skillet inside.
MELT 4 Tablespoons Cache Valley® salted butter with minced garlic and parsley in a small pot over low heat until just melted — avoid simmering.
EVENLY DIVIDE the pizza dough into 18 pieces and shape them into balls, approximately 1 ½ inches in diameter.
FLATTEN each dough ball into a 3-inch round and place 1-2 Cache Valley® cheese curds in the middle.
WRAP the dough around the cheese and pinch together the edges of the dough to prevent the cheese from leaking out during baking.
REMOVE the skillet from the oven and melt the remaining butter in the bottom to coat it completely.
ADD the stuffed dough balls, seam side down, into the hot buttered skillet.
POUR the melted herb garlic butter mixture over the dough balls and use a pastry brush to spread it evenly around.
SPRINKLE the Cache Valley® finely shredded parmesan over the top of the buttered bites and place the skillet back in the oven to bake for 15-17 minutes, until the cheese is golden brown.
Serve the cheesy bites with marinara or pizza sauce for dipping.
By Amanda Scarlati
Christmas Tree Shaped Cheese Board
Servings: 10 Time: 25min Temp:
Ingredients:
10 fresh Rosemary sprigs, more or less depending on size
1 celery stalk
Red and green seedless grapes, clipped into small clusters, or remove stems completely if you like
Fresh blueberries
4 ounces Cache Valley Creamery sharp cheddar, cut into bite-sizes
Directions: N/A
4 oz. Cache Valley Creamery Monterey Jack, cut into bite-sizes
4 oz. Cache Valley Creamery® cheddar, mild, or medium, cut into bite-sizes
½ cup fresh cranberries
1-2 star fruits sliced
1 cup assorted nuts
1 green kiwi fruit, sliced
MAKE the outline of your tree using the sprigs of rosemary starting at the top, spreading out farther as you go down. You may need to adjust and rearrange them as you start adding your edible ingredients.
PLACE the celery stem at the bottom for the trunk of the tree, whatever length looks good to you.
LAYER ingredients from bottom to top, narrowing as you go — for example, alternate rows of cheese and grapes, then add kiwi slices in a triangle for the top.
TOP the “tree” with a star fruit slice for the star. Add additional star fruit, cranberries, and mixed nuts sporadically over the tree. For the “pot” the “tree” comes out of, you can use nuts—almonds work best for this.
YOUR creation is ready! You can assemble up to 4 hours ahead of serving, cover in plastic wrap and refrigerate until ready to serve.
Cheesy Broccoli Leek Soup
Servings: 8 Time: 15 min Temp:
N/A
Ingredients:
2 tbsp. Cache Valley® butter
3 cups (about 12 oz.) chopped leeks
¼ cup all-purpose flour
1 12 oz. bottle of ale, pilsner or other light-colored beer
4 cups vegetable or chicken stock
3 cups Cache Valley® Shredded Sharp Cheddar Cheese, divided Salt and pepper
Directions:
MELT butter in a large saucepan over medium heat.
ADD chopped leeks and cook, stirring occasionally for about 5 to 10 minutes or until tender.
SPRINKLE the flour onto leeks and stir until well blended, about 1 minute.
STIR in beer slowly, making sure to eliminate any lumps.
ADD stock and broccoli, increase heat to medium-high and bring mixture to a boil.
REDUCE heat and simmer for 15 minutes. Add more stock or water if soup becomes too thick.
STIR in heavy cream.
TURN OFF heat and add 2½ cups of cheese, ⅓ of a cup at a time. Continue stirring until cheese is completely melted.
SEASON with salt and pepper to taste.
SPRINKLE each bowl with 1 tbsp. of the remaining ½ cup cheese before serving.
1 pkg. (12 oz.) broccoli florets, chopped ¼ cup heavy cream
Holiday Green Beans with Parmesan & Crispy Shallots
Servings: 6 Time: 35 min Temp:
N/A
Ingredients:
1 ½ pounds fresh green beans, trimmed
2 tablespoons Cache Valley Creamery Salted Butter
2 tablespoons grapeseed oil, divided
3 large shallots, thinly sliced
2 cloves garlic, minced
¼ cup chicken or vegetable broth
½ cup Cache Valley Creamery Shredded Parmesan Cheese
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Zest of 1 lemon (optional, for brightness)
Directions:
CRISP THE SHALLOTS: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced shallots and cook, stirring often, until golden and crisp—about 8–10 minutes. Transfer to a paper towel–lined plate and sprinkle with a pinch of salt.
BLANCH THE GREEN BEANS: Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes, until bright green and just tender. Drain and immediately transfer to an ice bath to stop the cooking. Drain again and pat dry.
SAUTÉ THE GREEN BEANS: In the same skillet, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the minced garlic and cook for 30 seconds, just until fragrant.
DEGLAZE & COMBINE: Add the green beans and toss to coat in the garlic butter. Pour in the broth and cook for 2–3 minutes, until most of the liquid has evaporated.
ADD THE PARMESAN: Sprinkle Cache Valley Creamery Shredded Parmesan over the beans and toss until evenly coated and slightly melted, creating a savory, glossy finish. Season with salt, pepper, and lemon zest (if using).
FINISH & SERVE: Transfer to a serving platter and top generously with the crispy toasted shallots. Serve warm for an elegant, cheesy twist on a holiday favorite.
TIP: Make the shallots up to a day ahead—store them in an airtight container at room temperature to keep them crispy. Reheat the green beans just before serving and top with shallots right at the table.
Baked Prosciutto Macaroni &
Cheese with Gouda & Sharp Cheddar
Servings: 6-8
FOR THE MAC AND CHEESE:
1 pound elbow macaroni (or cavatappi)
Time: 30-50 min Temp:
Ingredients:
4 tablespoons Cache Valley Creamery Salted Butter
¼ cup all-purpose flour
3 cups whole milk, warmed
1 cup heavy cream
2 cups Cache Valley Creamery Sharp Cheddar Shreds
FOR THE TOPPIING:
3 tablespoons Cache Valley Creamery Salted Butter
1 cup panko breadcrumbs
3 ounces thinly sliced prosciutto, chopped or torn ¼ cup grated Cache Valley Creamery Parmesan (optional, for extra flavor)
Directions: 375˚F
1 ½ cups Cache Valley Creamery Gouda Shreds
½ teaspoon garlic powder
½ teaspoon Dijon mustard
½ teaspoon kosher salt ¼ teaspoon black pepper
COOK THE PASTA: Bring a large pot of salted water to a boil. Cook pasta until al dente (about 1 minute less than package directions). Drain then set aside.
MAKE THE CRISPY PROSCIUTTO: In a skillet over medium heat, cook all the prosciutto pieces until crisp, about 5 minutes. Remove and drain on paper towels. Set aside for topping.
MAKE THE BÉCHAMEL: In a large saucepan, melt 4 tablespoons Cache Valley Creamery Salted Butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden. Gradually whisk in the warm milk and cream, stirring constantly until smooth and thickened—about 5–7 minutes.
ADD CHEESE & SEASONINGS: Remove from heat and stir in the cheddar, gouda, garlic powder, Dijon mustard, salt, and pepper. Stir until the cheese melts into a silky sauce. Taste and adjust seasoning as needed.
COMBINE: Fold the cooked pasta into the cheese sauce, coating evenly. Pour into a greased 9x13-inch baking dish.
MAKE THE BROWN BUTTER BREADCRUMBS: In a small skillet, melt 3 tablespoons of Cache Valley Creamery Salted Butter over medium heat. Continue to cook until it turns golden and nutty, about 3–4 minutes. Add the panko and stir until toasted. Remove from heat and mix in Parmesan (if using).
TOP & BAKE:
Sprinkle the breadcrumb mixture evenly over the pasta, followed by the crispy prosciutto. Bake at 375°F for 20–25 minutes, until bubbling and golden brown.
SERVE: Let rest for 5 minutes before serving.
Roasted Garlic White Cheddar Mashed Potatoes
Servings: 6-8
Time: 55 min Temp: 400°F
Ingredients:
3 pounds Yukon Gold potatoes, peeled and cut into chunks
1 bulb garlic
5 tablespoons Cache Valley Creamery Salted Butter, divided
½ cup whole milk
¼ cup heavy cream
6 slices Cache Valley Creamery White Cheddar, crumbled ¼ cup Cache Valley Creamery Shredded Parmesan for topping Salt and freshly ground black pepper, to taste
Directions:
ROAST THE GARLIC: Preheat oven to 400°F. Slice the top off the garlic bulb to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and caramelized. Let cool, then squeeze out the roasted cloves.
COOK THE POTATOES: Place potatoes in a large pot and cover with cold, lightly salted water (under-salt to balance the cheese). Bring to a boil and simmer until fork-tender, about 15–20 minutes. Drain well.
MASH: Return potatoes to the warm pot and mash with 3 tablespoons Cache Valley Creamery Salted Butter and the roasted garlic until mostly smooth.
MELT EVERYTHING TOGETHER:
Place the pot over low heat. Add the warm milk, cream, and crumbled Cache Valley Creamery White Cheddar slices. Stir continuously until the cheese and butter melt fully and the potatoes are creamy and smooth. Season with salt and pepper to taste.
FINISH & SERVE: Spoon into a serving bowl, top with the remaining 2 table spoons Cache Valley Creamery Salted Butter, and sprinkle with Cache Valley Creamery Shredded Parmesan.
OPTIONAL:
For a golden, cheesy crust, place under the broiler for 2–3 minutes until bubbly and lightly browned.
TIP:
Keeping the pot over low heat as you melt the butter, milk, and cheese ensures a rich, velvety mash without separating or becoming gluey — the perfect cozy side for any holiday table.
French Onion Chicken Casserole
Servings: 4
1⁄2 cup all-purpose flour
1 teaspoon dried thyme
2 teaspoons kosher salt, divided use
1⁄4 teaspoon black pepper
1 Tablespoon olive oil
1 pound (2 pieces) chicken breast
2 Tablespoons Cache Valley® salted butter
Time: 30 min Temp:
N/A
Ingredients:
2 medium sweet onions, sliced thin
1 Tablespoon red wine vinegar
1 Tablespoon Worcestershire sauce
1 teaspoon fresh thyme leaves, plus extra for garnish (if desired)
1 cup beef stock
8 slices Cache Valley® Swiss slices
Directions:
MIX the flour, dried thyme, kosher salt, and black pepper in a shallow dish. Heat a large cast iron skillet over medium heat and add olive oil.
SLICE each chicken breast vertically to create four thin cutlets. Lightly pound them to an even thickness for quick, even cooking.
DREDGE each chicken cutlet in the flour mixture, coating lightly on all sides. COOK the chicken in the hot skillet for 2–3 minutes per side, until golden brown. Set the chicken aside on a plate. Preheat the oven broiler on high. In the same skillet, melt the butter.
ADD the sliced onions, red wine vinegar, Worcestershire sauce, fresh thyme, and kosher salt.
SAUTÉ for about 10 minutes, stirring occasionally, until the onions are soft and caramelized.
POUR in the beef stock, scraping up any browned bits from the bottom of the pan. Simmer until the liquid has mostly evaporated and the onions are coated in a rich, glossy sauce.
PUSH the onions to one side of the skillet and nestle the chicken back into the pan. Spoon the onion mixture over the top of the chicken.
LAYER two slices of Swiss cheese over each piece of chicken. Transfer the skillet to the oven and broil for about 2 minutes, or until the cheese is melted.
REMOVE from the oven, garnish with fresh thyme (if desired), and serve hot.
By Amanda Scarlati
Entrées
Servings: 6
1 pound medium shell pasta
Pumpkin Alfredo Pasta
Time: 55 min Temp:
N/A
Ingredients:
8 Tablespoons Cache Valley salted butter
6 garlic cloves, minced
10–12 large fresh sage leaves, roughly chopped
1 cup pumpkin purée
1 cup heavy cream
1⁄2 cup Cache Valley® finely shredded parmesan
1 teaspoon kosher salt
1 teaspoon ground nutmeg
Directions:
BRING a large pot of water to a boil over medium-high heat. Once boiling, add 1 Tablespoon of kosher salt and stir in the pasta. Reduce the heat slightly and cook the pasta until al dente, about 10 minutes.
MELT the butter in a large, deep skillet over medium-low heat while the pasta cooks. Continue to cook the butter, swirling occasionally, until it turns medium golden brown, about 4–5 minutes.
ADD the minced garlic and chopped sage to the browned butter and cook for 30 seconds, stirring frequently, until fragrant.
WHISK in the pumpkin purée until fully incorporated and smooth. Turn off the heat and whisk in the heavy cream and Parmesan cheese until the sauce is creamy.
SEASON the sauce with kosher salt and ground nutmeg.
RESERVE 1⁄2 cup of the pasta water, then drain the pasta. Add the pasta and reserved water to the skillet with the sauce, tossing to coat the pasta evenly.
SERVE immediately with extra shredded parmesancheese if desired.
By Amanda Scarlati
Servings: 6
3 tbsp olive oil, divided
2 cloves garlic, minced
1 tsp red pepper flakes
5-ounce pkg baby spinach
1 ½ cups ricotta cheese, more to your liking
2 ½ cups Cache Valley Creamery® shredded mozzarella cheese, divided
1 ½ cup grated Parmesan cheese, divided
1 pound Italian sausage
Sheet Pan Lasagna
Time: 55min Temp:
375˚F
Ingredients:
1 medium onion, diced
24 ounces jarred pasta sauce
1 tbsp pesto sauce, optional
10 oz. lasagna noodles broken into 2″ pieces, mafalda, or farfelle
2 tbsp fresh basil torn into small pieces
Extra Cache Valley Creamery® mozzarella and Parmesan cheese for serving
Directions:
PREHEAT oven to 375 degrees. Drizzle olive oil and rub to cover a 12″ x 17″ baking sheet. Set aside.
HEAT a large skillet over medium and drizzle with 1 tbsp olive oil. Add garlic and red pepper flakes; stirring constantly for 30 seconds. Add spinach and cook until nearly wilted, about 3 minutes. Drain the mixture in a strainer, pressing out excess liquid, then transfer to a medium bowl. Snip with kitchen shears to desired size. Stir in ricotta and ½ cup Parmesan; set aside. FILL a large saucepan or stockpot with 2-quarts water and bring to boil. (You’ll work on the sauce ingredients at the same time as the noodles.) Add broken lasagna noodles, or whatever pasta you’re using for this recipe. Boil the noodles for approximately 5 minutes and then retain ½ cup of the pasta water.
DRAIN the noodles. While the water for the noodles is getting ready and as the noodles boil, finish up the sauce. Wipe out the skillet, heat to medium and drizzle the remaining 2 tbps olive oil. Add the Italian sausage, cooking and breaking up into small pieces until it’s no longer pink, about 5 minutes. ADD the diced onion and cook with the sausage until the onion is soft, about 3 minutes. Add the pasta sauce and pesto, if you’re using it, stirring to combine. Stir in the ½ cup pasta water from the semi-cooked noodles.
ADD the drained pasta to the sauce and stir to coat the noodles. Add 1 cup of the Cache Valley Creamery® mozzarella cheese and stir until just melted. Pour onto the baking sheet, spreading to the edges.
PLACE bite-sized dollops of the ricotta-spinach mixture over the sauce mixture. Sprinkle the remaining 1 ½ cup Cache Valley Creamery® mozzarella cheese over the top and then the remaining 1 cup Parmesan cheese.
BAKE until the sauce is bubbly and the cheese is golden. Use a knife or pizza cutter to cut individual servings and dish up with extra cheeses and torn basil.
Happy Holidays!
Thank you for spending time with our holiday e-book. We hope it inspires a season filled with good food, cozy gatherings, and new memories.
If you are looking for even more ways to enjoy Cache Valley Creamery cheese, explore a palette of possibilities on our website. Browse our recipe collection here: cachevalleycreamery.com/recipes