October 2025

Tiroler Berg Käse

Austria

Tyrolean mountain cheese is matured for at least six months, giving it its robust, aromatic flavor. It is also suitable for longer storage and develops a special flavor with age. The term "Tyrolean mountain cheese" is protected by the EU.

Fresh hay, peanut and passion fruit are present from the start. With persistence, the scent of a sponge cake, light caramel and buttermilk also pours into the nose. The fruity nature of this cheese intensifies on the palate, especially with passion fruit and hay flowers, harmoniously complemented by flavors of toasted white bread, dark chocolate and yogurt. The compact paste melts wonderfully while developing a subtle juiciness. The duet of sweetness and fine sourness also provides an animating finish.

Chubut

Salem, OR

During the 19th century, Welsh settlers migrated to Argentina and established themselves in Patagonia, the province now called Chubut. According to cheesemaker Mariano Battro, only two regions in the world now produce Chubut-La Mariposa based in Salem and La Suerta (his father’s creamery) in Argentina. A love story to be told, Mariano met an Oregon girl who was on a student exchange in Argentina, fell in love and moved to Oregon and now makes his cheese here in Oregon.

Cow’s milk, mild and buttery pairs beautifully with local honey and chutneys. Drink with light beer and Chardonnay.

Daniel’s Artisan

Bonneville, WA

A decadent double cream wheel, washed in Syrah over several weeks as it reaches maturity from the family owned cheesemaker in Ferndale, Washington - Daniel’s Artisan. With an emphasis on farmstead cheesemaking principales, the extra cream is added to an already rich milk, lending to the fudgy texture and deep yellow color.

This cheese is very versatile, pairing well with fruits such as raspberries and apples. It also pairs well with salty items like roasted nuts and cured meats. A Merlot or Sauvignon Blanc makes a great wine pairing, while clean finishing lagers and wheat beers are a good beer choice.

Garroxta Goat

Catalonia, Spain

After near extinction in the early 80's, Garrotxa has grown in popularity and demand the last few decades, again becoming one of Spain's most notable goat cheeses. From the Catalan region in southern Spain, Garrotxa is immediately recognized by its powdery, suede-like gray rind. The moist paste is bright white with occasional small holes, or eyes.

Flavors are earthy, nutty, and tangy, with a balanced acidity. Pairs well with marcona almonds, dry sherry, Rioja or cava.

Idiazabal

Basque, Spain

The milk of Latxa and Carrazana sheep is used to make Idiazábal, a Basque D.O. or Denominación de Origen cheese. Similar to its Spanish cousin Manchego, it has a buttery, nutty profile, but Idiazábal is lightly smoked, giving it a particular depth of flavor and smoky essence. This sheep’s milk cheese is both gamy and snackable, and should be paired with rich, savory Spanish meats like Dehesa Cordobesa Paleta Iberico De Bellota or Palacios Mild Chorizo.

Little Hosmer

Jasper Hill Creamery, Vermont

Little Hosmer is an approachable and nuanced soft ripened cheese. Beneath its thin, bloomy-rind lies a gooey, milky core showing a complex array of flavors at peak ripeness: cauliflower, crème fraiche, and toasted nuts. A bright, clean finish with a hint of white mushroom aroma follows the rich flavors of the paste.

Little Hosmer is perfect size for a picnic, or complement to a cheese board.  Great with cider, preserves, Riesling and pastries.

Montasio Mezzano

Italy

Montasio is a creamy, unpasteurised cow’s milk cheese originating from the Friuli Venezia Giulia and Veneto provinces of Italy. It was initially a monastery cheese, but today, it is produced only in a specific region of Italy following age-old traditional methods. Depending on the ageing period, a minimum of 60 days up to 18 months, the flavour can vary from delicate when fresh (Fresco) to stronger and aromatic when mature.

Montasio Mezzano is aged for 120 days and has a sweet and nutty taste with full bodied flavour that is savory and aromatic. The cheese pairs well with Cabernet Sauvignon or Merlot.

Morbier

Jura Mountains, France

Morbier was originally made by cheesemakers who lived in the village of Morez in the Jura Mountains of France. About two hundred years ago when Morbier was first made it was made strictly for the cheesemakers consumption. They used leftover curd from Comte production. You’ll note the look of this cheese is quite distinctive with its horizontal gray-black line running through its middle. This line is actually a mixture of edible vegetable ash. The cheesemaker would press the leftover curd from the evening's production of Comte into a round mold and cover that curd with a thin layer of ash to prevent it from drying out. The next day he pressed the leftover morning curd on top of the ash. You could tell which layer of the cheese came from the evening milking since it tastes fruitier than that from the morning milking. 

Great with pinot noir and pairs well with scallops, fennel, green apple and caramel.

Soumaintrain

Bourgogne, France

Soumaintrain AOC is a French farmhouse cheese made with raw cow's milk in the Bourgogne region. This soft, washed-rind cheese undergoes a brine and Marc de Bourgogne wash during its production. It is Epoisses’ little sister; not so bossy and a lot less stinky.

Vella Monterey Jack

Sonoma, CA

Dry Monterey Jack is a true masterpiece of American cheese-making and an exclusive with us. Made like fresh Monterey Jack and further aged for another seven to ten months. Firm, pale yellow with a sweet nutty flavor.

Mezzo Secco, meaning “half-dry” in Italian, is the youngest in their Dry Monterey Jack family and is aged 5-7 months. One of their most popular cheeses, it is semi-firm with an edible rind of canola oil and black pepper. The golden-hued interior is mild and creamy, slightly tart with a bit of nuttiness and hay.

Mack & Cheese is located at 410 NE Third Street, Suite 7 upstairs above La Bella Casa
Hours: Friday & Saturday, 4:00 pm - 7:00 pm
Thursday by appointment only.
Private tastings available on other days as well by appointment.
Questions: email Erin