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Thank you for your interest in carrying Finlandia products. Please visit our Contact Us page and tell us more about your needs. We will be happy to connect you with a salesperson in your area.
Cheese is a perishable product. If it is stored properly and there are no visible signs of mold, it may be eaten beyond its “best by” date. As always, use your judgment – if the product doesn’t look, smell, or taste as it should , it’s best to throw it away.
The “best by” date reflects the freshness and quality of the product. It’s best to use the product before the code date on the package.
What, can’t finish your cheese? Cheese can be frozen however, its structure will change. It may become drier and more crumbly. We recommend the cheese is immediately tightly wrapped in plastic wrap and stored in the coldest part of the refrigerator or freezer for later use.
Usually it is recommended that the cheese is used within 3-5 days of opening the package to maintain freshness. How long the cheese stays without mold depends on the refrigerator, how cold it is, how clean it is, and how many times the cheese is handled. If you foresee not being able to eat all of the cheese within a few days, we recommend the cheese be tightly wrapped in plastic wrap, immediately and stored in the coldest part of the refrigerator or freezer for later use. Since our cheeses are all natural with no preservatives as soon as they are exposed to air, the quality will begin to decline.
If you see mold on your cheese, cut off a half inch of cheese from all sides of the visible mold. The remaining mold-free cheese should be ok to eat. However, use your best judgment – if the product doesn’t look, smell, or taste as it should, it’s best to throw it away.
Yes, they are.
Our products are not supervised or certified by a Rabbi so they cannot be called Kosher.
Yes, they are.
Rennet is an enzyme that helps coagulate the milk during the cheese making process. Most of our cheeses are made with microbial-based rennetthat’s vegetarian friendly. Provolone is made with traditional rennet.
Enzymes are added to coagulate the milk in the cheese production process. We use microbial-based enzymes in most of our cheeses. Provolone is made with traditional rennet.
We use cultures of harmless lactic acid bacteria. In Swiss cheese for example, we also use cultures of harmless propionic acid bacteria.
Some cheese types taste better when they’re aged. We allow the following cheeses to age to ensure the most delicious flavor:
We have many cheeses that are naturally lactose free. Currently, our Swiss, Light Swiss, Lacey Swiss, Cheddar, Provolone, Havarti, and Lappi are lactose free.
Many aged cheeses are naturally lactose free. This is because the active cheese cultures break down the lactose in the product during the maturation process. To make the claim, we control our manufacturing processes carefully and also test to ensure the lactose free status of our cheese varieties. Please check our packaging for the claim “Naturally Lactose Free”.
Some of our products are lactose free. Check the Product Section of our website for specifics. “Naturally Lactose Free” will be marked on all products which DO NOT contain lactose.
Some of our cheeses are made in Finland and Estonia and some are made here, in the United States. All of our cheeses, whether made here or abroad, are approved by our master cheesemakers. Finlandia Cheese is known for delicious flavor and this is our main goal in crafting all of our cheese. Our cheesemakers adhere to the highest standards of quality and craftsmanship. This is the reason Finlandia Cheese is so delicious!
Yes, it is. Enjoy!
Yes, you can freeze Finlandia Butter. Suitable freezing temperature is -18 C (-0.4 F).
Frozen butter has longer shelf-life than fresh butter stored in refrigerated conditions. We recommend consumers to use the butter before the expiration date stated on the butter package. We also recommend consumers to defrost the butter in a refrigerator. It is recommended to use butter as shortly as possible after defrosting.
It is best to use the butter by the expiration date stated on the butter package to ensure the quality. After the expiration date the quality of butter begins to degrade and some non-required off flavors might occur. Fresh and pleasant quality can be maintained by storing the butter correctly.
Under optimal storage conditions, butter may be suitable for use some time beyond the expiration date. This determination is up to each consumer.
It is best to use the butter by the expiration date stated on the butter package to ensure the quality.
We don’t recommend deep frying food using Finlandia butter. Butter contains some water which can cause spattering in high temperatures. Butter can also burn easily.
Time needed to soften the butter depends on the room temperature and the temperature of the refrigerator where butter was kept. Let the butter stand at room temperature appr. 30 min – 1 hour before baking. Butter is ready to use when it is soft and spreadable.
To soften butter quickly, cut into chunks and allow to soften at room temperature about 15 min.
We recommend that you do not soften butter in the microwave for use in baking. The butter can quickly melt even when watched carefully.
We don’t recommend to use butter which has been stored in a room temperature for several hours. Butter products do not go bad easily, but there can be changes in the butter quality when kept in room temperature for several hours. We recommend to keep the butter products in the refrigerator under recommended conditions.
Keep the butter in refrigerator and keep it wrapped in a foil. Store the butter away from light and strong odors like onions or garlic. Use only clean knives when cutting the butter. Quality of contaminated butter weakens faster.
Use aluminum foil which is suitable for food products used in cooking.