November 2025

Up In Smoke

Logsdon, OR

River’s Edge Up in Smoke is a true standout among goat cheeses. Pasteurized goat’s milk is hand-formed and smoked over alder and hickory chips, giving the paste a darkened hue and a delightfully woodsy aroma. And for the pièce de résistance: the cheese is wrapped in smoked maple leaves that have been lightly spritzed with bourbon. Smoky, creamy, and exceptionally flavorful!

Siltcoos

Logsdon, OR

Siltcoos is a farmstead goat's milk cheese made by Rivers Edge Chevre, in the Oregon Coast Range, US.  This bloomy rind, handcrafted cheese is soft in texture. During maturation, the wheels are coated with ash and fern-topped, that develops a bloomy rind. As it ages the clean and delicate flavours become spicier and stronger. Siltcoos has won the 3rd place in the 2008 ADGA.

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. 

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.

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.

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.

Grand Noir

Bavaria, Germany

This elegant blue is hand-dipped in black wax then cold-ripened for eight weeks. The secret to Grand Noir's quality is superior milk and the careful affinage of this unique cheese. Grand Noir is made using fresh milk from regional farms in Germany's southern Alpine region of Bavaria. Grand Noir cheese has a distinct flavor: sweet, salty, and sharp, its texture is lusciously creamy.

Raclette

Jura, France

Deriving its name from the French verb “racler,” meaning “to scrape,” Raclette is a semi-soft, brine-washed cheese that contains plenty of deep, fruity notes. Its name is rooted in an Alpine lunch tradition, one in which cheesemakers would melt the cut surfaces of Raclette on nearby fire-heated boulders, and then scrape the melted cheese over boiled potatoes and cornichons. Enjoy French Raclette in a modern setting, partnered with Kettle Chips, apples and locally made pickles.

Isigny Mimolette, 18 months

Normandy, France

Mimolette was created in the 17th century to rival the popularity of Dutch cheeses after a trade embargo was placed on them by King Louis XIV. Produced with milk from Normandy, Mimolette, is known for being rich and aromatic. The long aging process, which can involve cheese mites on the rind to aid in the aging, creates a distinctive, rough, and cratered surface.

Grated: Use it to finish pastas, risottos, or soups. Salads: Crumble it over salads for a flavorful addition. Baked dishes: Add it to savory tarts or quiches.

Godminster Sharp Red Chili Cheddar

Aged 12 months, this bold and fiery creation marries creamy smoothness of their iconic Vintage Bruton Beauty cheddar with a vibrant blend of chili and garlic. This award-winning organic cheddar is infused with carefully selected chilies, resulting in a powerfully distinctive cheese that ignites the palate.

Pair with apple chutney, figs and quince paste.

Drinks: Malbec, Côtes du Rhône, Sauvignon Blanc, Chardonnay, India Pale Ales, Amber Ales, Porters and stouts

Rebel Nun

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.

Renegade Monk

Created by Marcus Fergusson at Feltham’s Farm, an organic smallholding near Templecombe in South Somerset, Renegade monk is a fascinatingly bold cheese reminiscent of a French Epoisses.

Marcus collects his milk from a local organic farm, which is then pasteurised, set into a curd and then hand washed in an organic ale every couple of days as the cheese matures. The milk is inoculated with Blue cheese cultures to make this cheese a one of a kind; A soft, blue, ale washed rind cheese. This lends to a wonderfully unique flavour, slightly more floral than other washed rinds and a pleasing sweetness to balance the pungency.

Renegade monk has won many award in its short lifetime from Gold and Silver medals at the World Cheese Awards, Gold medals at the Global Cheese Awards, and in 2020 it was crowned supreme champion at the Virtual Cheese Awards.

If you are a fan of big bold flavours then renegade monk is definitely for you.

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