Cheese of the Month
Henning’s Mammoth Wisconsin Cheddar Cheese
Henning’s Cheese is a family-owned cheese factory that has been manufacturing cheese since 1914. They are the last cheese factory in the United States making wheels larger than 75 pounds. They can make wheels as small as 12 pounds or as large as 12,000 pounds.
Acquistapaces welcomed our customers to meet Master Wisconsin Cheesemaker Kerry Henning on December 8th and 9th at our Covington location.
Henning’s Wisconsin Cheese company is famous for its Massive Wheels of Cheese, one massive wheel can be seen on display at our Covington location.
Welcome to the world’s most natural culinary delight – Sbrinz.
Sbrinz Cheese is from Switzerland and made from unpasteurized cow’s milk. It has a dense and flaky texture with a natural rind. With a flavor profile of butterscotch, full-flavored, nutty, spicy, strong and very tangy this cheese is perfect to finish off your pasta, risotto or au gratin dishes. Sbrinz has a spicy aroma to entice your senses.
Sbrinz cheese needs time to mature. The longer the cheese matures the spicier it will taste. Enjoy with your favorite Chardonnay or Pinot Noir. Adam Acquistapace loves Ruinart Champagne with Sbrinz.
Both available in store today!
Revered for its rich flavors of butterscotch, whiskey, and pecan, Beemster X-O has a deep ocher interior and a firm, crumbly texture.
True to the characteristics of Beemster’s unique milk, this cheese retains a creamy mouthfeel, even though it’s aged for more than 2 years.
It’s also studded with crunchy, mouthwatering crystals that surprise the palate. Whether for a special occasion or your own special treat, Beemster X-O is a coveted favorite.
Schnebelhorn a cream added cheese is richer and more decadent than most of the cheeses from this cheese-rich region. Named after the region’s highest mountain peak, Schnebelhorn stands out for its elaborate textural and flavor characteristics.
Aged 8-9 months, the cheese develops a pronounced level of Alpine cheese spiciness, balanced by tremendous butter & cream. Its texture is creamy but slightly gritty.
Cheesemaker Reto Güntensperger grew up in the historic Bodmen dairy, his bed mere steps from the room where his father & grandfather crafted Appenzeller by hand in their 1,500 liter vat. By 1999, his father and two brothers moved operations into the village of Butschwil below, purchasing the fallow dairy and rebuilding it, expanding their family business as their own children grew into the company. The dairy is now a model of balance between modern efficiency and time-honored tradition