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As the Temperature Drops, Turn to the Ultimate Comfort Food – Cheese

by Pennie on October 19, 2013


 As the leaves begin to change and the temperatures fall, it’s time to find solace in comfort foods that soothe the soul. Somehow nostalgic thoughts of grandma’s macaroni and cheese or a crock full of savory onion soup enrobed in crusty, gooey, melted cheese make the upcoming harsh winter months just that much easier to bear.

“One of my real secrets is knowing that all cheese is not created equal,” advises Ariane Duarte, of Bravo’s Top Chef and owner/executive chef of the award-winning CulinAriane restaurant. “Whether I’m choosing ingredients for the restaurant or for my family, quality is my first concern. So when I’m choosing cheese, I prefer Finlandia®. Regardless of the cheese type, all Finlandia cheeses are all natural, hormone-free and naturally lactose-free, and I especially like the superior taste and end results when used in my recipes.”

Finlandia Cheese, with over 150 years of master cheese making experience, has a variety of flavors that offer endless culinary possibilities. You’ll find the robust flavors and superior melting quality of Finlandia varieties, including Swiss, Lacey Swiss, and Light Swiss, a gratifying solution to another night at home.

So take a tip from Ariane and consider inviting your neighbors to an old-fashioned fondue party or create an intimate “night-in” with that special someone while serving savories like Mushroom Swiss Tartlets, Prosciutto & Grilled Cheese with Olive Tapenade or Swiss Chipotle Mac & Cheese. For more information as well as additional recipes, be sure to log onto 


Mushroom and Finlandia Swiss Tartlets

Created by Chef Ariane Duarte

Makes about 36


  • 1c shitake mushroom sliced
  • 1c Portobello mushrooms sliced
  • ½ c domestic button mushrooms sliced
  • 2 shallots diced
  • 2T olive oil
  • 1T butter
  • 1T chopped parsley
  • 1c Finlandia Swiss Cheese, small dice
  • 1/2c parmesan
  • Salt & pepper
  • 4 eggs
  • 2 c heavy cream
  • 36 prepared tartlet shells


  1. Preheat oven to 375 degrees.
  2. In a sauté pan add butter and oil. Get hot and add shallots and mushrooms. Cook on high heat until mushrooms are brown and soft. Season with salt and pepper. Add parsley.
  3. In a blender add mushrooms, eggs, cream, and parmesan. Blend for about 1 minute (not too smooth) Add in Finlandia Swiss. With a small scoop fill tartlets. Bake in a 375 degree oven for about 15-18 minutes.

Ariane says: Finlandia Swiss is superior to others on the market and I especially like the results it delivers in my signature Mushroom Cheese Tartlets. Aged for over 100 days, the flavor remains true to its claim as “The World’s Finest Swiss Cheese.” A big reason for the difference in taste is Finlandia’s commitment to using only the purest milk without added hormones like rBst. To that, they add their signature cheese cultures and full aging process that ensures a full flavored, delicious cheese.

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{ 5 comments… read them below or add one }

1 Rebecca Marion October 19, 2013 at 8:25 pm

This looks so fancy, but its so easy cheesey;yum!

2 Vickie October 20, 2013 at 3:17 pm

Thank you for this recipe…we LOVE mushrooms and cheese therefore, these sound so yummy.
I saved the recipe on my wall…wish I could put the recipe on my Pinterest wall. Thanks again

3 Yona October 20, 2013 at 3:58 pm

I don’t think I’ve ever tried this brand of cheese, but I would love to try out the Gouda.

4 Rebecca Parsons October 21, 2013 at 5:28 pm

I have never heard of Finlandia Cheese before. But this recipe is amazing, I am a mushroom freak and love to eat them pretty much any way imaginable. OH and Swiss cheese is so good. I love all swiss cheeses as long as they authentic swiss.

5 Maralea October 21, 2013 at 5:52 pm

These look really good! I love cheese and portobello mushrooms!

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