Cheese of the Month

St. Mang Bavarian Made Soft Ripened Cheese

St. Mang Bavarian Made Soft Ripened Cheese

St. Mang Bavarian Made soft-ripened cheeses are made using cow’s milk sourced only from Bavaria, a verdant alpine region in southern Germany.

Bavarian Made cheeses are crafted with herbs and spices throughout for full flavor, and are all natural, rBST-free, and lactose-free.

Produced by Champignon North America, Inc. Specialty Cheeses, their cheeses are made from the highest quality cow’s milk from free grazing cows in the high elevations of the Bavarian Alps. They import cheese weekly into the U.S. to provide the freshest product possible.

Gruyere Cheese

Gruyere is in the family of Swiss cheeses, a group of semi-firm pale cheeses stippled with small holes or air pockets.

It also has the distinction of carrying an appellation d’origine controlee, or protected origin designation, which means that only a specific cheese can be labeled and sold with this name.

Gruyere is a popular cheese around the world, where it appears in a wide variety of dishes.

Cheeses in other parts of the world, including France, are very similar to Gruyere and considered to be “Gruyere-type” cheeses.

Only cheese made in the Gruyere region of Switzerland can be labeled as such, with French relatives going by other names, including Comté and Beaufort.

The cheese gained its protected origin designation in 2001, and has hotly defended it since, with some detractors arguing that it is not Swiss alone, but made all over the world.

Wisconsin Cheese Extravaganza

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.


Sbrinz Cheese

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!






Beemaster Cheese

Beemster X-O

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