Cheese of the Month
Henning’s Chipotle Cheddar Cheese
Acquistapace’s loves many of Henning’s cheese brands and Chipotle Cheddar is one of our favorites. Henning’s is a family owned business and has been making cheese since 1914. The Chipotle Cheddar Cheese is full of flavor and has a bit of smoky heat!
Below is a recipe you can try and don’t forget the Margaritas!
Henning’s Chipotle Beef Tostados
1 pound Lean Ground Beef
1 cup Sweet Red Pepper, chopped
1/2 cup Chili Sauce
1 teaspoon Taco or Mexican Seasoning
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/2 cup Sour Cream
1 teaspoon Chipotle Sauce
6 Tostados Shells
3 cups Shredded Lettuce
1 1/2 cups Guacamole
1 1/2 Cups Henning’s Chipotle Cheddar, shredded
In a large skillet, cook beef and red pepper over medium heat until the meat is no longer pink. Drain. Stir in the chili sauce, seasoning, salt & pepper. Heat through.
In a small bowl, combine sour cream and chipotle sauce. Layer each tostada with lettuce, meat mixture, guacamole, Chipotle Cheddar and cream.
Mimolette is a hard cow’s milk cheese produced in Normandy, Brittany, Nord-Pas de Calais, and other parts of France. Some say it originated in Lille, France, while others think it was first made in Holland.
Mimolette has been called a French Edam, although there are definite differences between the two. An important difference is the source of the milk. As you taste the cheese and compare it to Edam, you will see how diverse breeds of cows—and the grasses and herbs they feed on—alter the flavor. Intensely fruity and nutty,
Mimolette is popular as a snack with a glass of beer. Mimolette is popular throughout France among cheese novices and connoisseurs alike. This is a good “starter cheese,” and, if you are willing to part with it, is a good way to introduce cheese to the palates of your kids or some of your less cheese savvy friends whose idea of cheese is Velveeta.
Gorgonzola “Piccante” is a soft, sharp, aged blue cheese made with full fat, pasteurized, cow’s milk.
The cheese took its name from a small town in Lombardy near Milan, where it said to have been born in the 12th century. It has a white or pale yellow compact, crumbly paste speckled with a homogeneous distribution of bluish-green marbling.
The rind is compact, rough, hard and grey in color and usually comes covered in a tin foil. Flavors are strong, intense and sharp with a pungent, spicy bite coming early on.
It takes a minimum of 80 days aging to let Gorgonzola demonstrate its unique characteristics. The cheese pairs well with a full-bodied, aged, red wines, sweet and liqueur wines and rum.
Stop by Acquistapaces today and try some Gorgonzola Piccante or any of our other selected cheeses.
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 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.
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