Finlandia Cheese, based out of New Jersey, started in the 1950s as the American palate craved full-flavored quality cheeses. Finlandia Cheese is committed to using wholesome ingredients and superb European craftsmanship to turn out quality cheese. While best known for their traditional Swiss cheese, they have a line of 12 varieties to choose from including American, Colby Jack, Gouda, Havarti, Muenster, Lappi, Monterey Jack, Provolone, and Cheddar. Let’s take a look at some recipe from their website using some of these superb cheeses.
Grand Stuffed Potatoes with Muenster Cheese are crispy potato skins filled with warm, buttery potatoes and topped with salty bacon and a layer of creamy, melted Muenster Cheese. This recipe was very easy. To save some time, prep items while the potatoes are cooking in the oven – chop and fry bacon and slice green onions. When the potatoes are done, let them cool a bit so you can handle them and then follow the rest of the directions. The end result is like a twice-baked potato with all of the fixings. The Muenster Cheese perfectly paired with the ingredients with a creamy flavor and smooth, gooey texture. Serve with sour cream or homemade ranch dressing.
Fresca Crab Panini with Monterey Jack Cheese is crab meat salad with fresh, crunchy veggies, and creamy avocado, and Monterey Jack Cheese. Recipe calls for King Crab leg meat but you can use any lump crab meat available to you. Smart & Final sells a 1 lb. can of blue crab lump meat in their refrigerated section which will save you time. I was going to used fresh Dungeness Crab and shell it myself, but ran out of prep time. If you do plan on making this with fresh crab meat, I would suggest cooking it the day before and shell it. When you start your recipe, you will be all set. You’ll notice that you will have 1 avocado left from the ingredients list. You will use this as a sliced layer in the panini. We noticed this after we had already pressed the paninis so our picture doesn’t look like the one on the website. Just a warning, if you are a newbie to hot peppers, use the Habanero sparingly. It can get very hot, very quickly. We used half of the pepper instead of the whole pepper and had hot sauce on the side for anyone who wanted it hotter. The habanero still gave it quite a hot kick but the avocado and cheese subdued any overly spicy notes.
Hot Florentine Artichoke & Swiss Cheese Dip is the classic spinach and artichoke dip with Finlandia’s robust Swiss Cheese. The most time consuming part of this recipe is the shredding of the cheese. Once that is done, it’s very easy to put together. As it cooks in the oven, the kitchen just smells awesome – the Swiss Cheese scent just permeates the senses and I couldn’t wait for it to be done. Once it’s ready, the Parmesan cheese on top is a lovely golden brown. I just wanted to dive in but knew it was as hot as molten lava. We served it up with Pepperidge Farms Cracker Favorites (Harvest Wheat, Classic Water, Golden Butter, and Toasted Sesame crackers). Eat cracker imparted a different flavor with the cheese. My favorite pairings were the Harvest Wheat with its nutty flavor and the Classic Water which let the Swiss Cheese flavor shine through. The dip texture was perfect – creamy and gooey from the cheese & mayo and soft green flavors from the spinach and artichoke. I think I would add some chopped garlic into it next time just to give it extra zing.
Finlandia Cheese is available nationwide at stores such as Sprouts, Smart & Final, Gelson’s, Trader Joe’s, Costco and many others. Stock up your cheese drawer today!