November 2025

Black Bomber

Northern Wales

The cheese that started it all. Still crafted using Wales based Snowdonia Cheese Co.’s original recipe. Wrapped in a wax as dark as Snowdonia’s night skies, this multi-award-winning Black Bomber extra mature Cheddar combines amazing creaminess with intense, deeply savoury flavour notes. Demandingly moreish.

Brillat Savarin

France

Brillat-Savarin is a rich, decadent, French triple-cream cheese with a soft, bloomy white rind and a velvety, buttery interior. Named after the 18th-century French gastronome Jean Anthem Brillat- Savarin. The cheese is made from cow's milk that has double cream added to it, giving it a very high fat content of over 75%. It has a mild, creamy flavor with notes of fresh cream, butter, and sometimes hints of mushroom or tanginess, and it pairs well with Champagne, fresh fruit, and artisanal bread. 

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.

Apple Cider Fromage Frais

Upstate New York

Nettle Meadow's Apple Cider Fromage Frais is a seasonal, mixed-milk cheese made from a blend of cow and goat milk, infused with a house-made apple cider syrup and cinnamon. It is a light, fresh, and fluffy spreadable cheese with a creamy texture that has notes of apple, cinnamon, and a slightly lemony finish from the goat's milk.

Godminster Bruton Beauty Star

Sussex, England

This delightful cheddar is a testament to the quality of British dairy and the meticulous care taken in its production. Its star shape makes it an ideal gift or a special addition to any cheese board. The rich, robust flavor profile complements a variety of pairings, from crisp apples and pears to hearty crackers and robust red wines. The Godminster Sharp Bruton Beauty Star British Cheddar is more than just a cheese; it's a celebration of tradition, flavor, and the art of cheesemaking.

Rebel Nun

Somerset, England

Rebel Nun is a soft, oozy and super-flavoursome cheese reminiscent of a French cheese like Époisses. Much of its quality comes from rind-washing with ale, but - unusually - it also includes the mold used in all blue cheeses. Whilst the blue may not be over-apparent visually, the effect on the taste is there. Use of geotrichum yeast produces a characteristic brain-like texture.

Made in Somerset by Penny Nagle and Marcus Fergusson as Feltham's Farm.

Red Dragon

Wales

By World War II, cheese production in Wales had nearly ceased; run out of business by large cheesemaking factories in England. Fortunately for us, there has been a revival of old ways by a new generation of cheesemakers. Now, they are creating other fine cheeses such as Red Dragon, also known as Y-Fenni. This smooth, firm, tasty cheddar is made with Welsh brown ale and mustard seeds. Red Dragon is a buttery and spicy cheese with plenty of bite.

Suggested adult beverage pairing: Brown ale or full bodied red wine

Suggested food: Charcuterie, apple or try it as a grilled cheese sandwich

Sotto Cenere

Northern Italy

From the northern Italian region of Veneto, the creamy, herby Sottocenere is made from pasteurized cow’s milk and laced with slivers of delicate black truffles. Translating from the Italian for “under ash,” Sottocenere is aged and rubbed in a layer of ash that consists of a coat of nutmeg, coriander, cinnamon, licorice, cloves, and fennel. It’s delicate, aromatic, and unique—perfect alongside paté.

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.

Tierra Del Mar

Cloverdale, OR

From the 5th generation family owned Nestucca Bay Creamery in Cloverdale, Oregon, this young camembert cheese can be enjoyed right away or save it and let the briny undertones develop. Pair with pickles, dry white wine, light beer.

Tête de Moine

Switzerland

The fruity, full-bodied Tête De Moine dates back eight centuries, when it was first created by Swiss monks at the Abbey de Bellelay in the Jura Mountains. When cut using a girolle (a tool that scrapes thin shavings off the top of the cheese, forming flower shaped florets) the layers are whittled away to reveal a “bald spot” in the wheel—fitting for a cheese that’s name translates to the French for “monk’s head.” The cutting process releases the cheese’s intense, fruity aroma. Complement this cheese with equally flavorful Black Cherry Confit.

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