June 2025

Bertinelli Parmesan Reggiano

Parma, Italy

Raw farmstead milk, 30 months aged, big fruit, umami. Notes of dried fruit, hay, and flowers can be detected as well. The texture is very compact and granular. The bulk of Parmigiano Reggiano made in Italy today comes from larger dairies that buy their milk from cooperatives and source out the aging process to only 10 wholesalers. Bertinelli (Farm 3030) stands out for being a smaller operation that controls all aspects of cheese production, from caring for the herds to selling the final product. Founded in 1895 by the Bertinelli family, the dairy is located in the province of Parma and is today run by Nicola Bertinelli, who also serves as the current president of the consorzio.

Delice de Pommard

Pommard, France

The name Pommard comes from the village of Pommard in the Côte de Beaune in Burgundy. This unbelievable triple cream cow's milk is enrobed with Dijon mustard seeds. Delicate & creamy with a hint of spice from the mustard, Delice de Pommard is worth its weight in gold.

Delice de Pommard is a fantastic Pinot noir cheese. Produced by Monsieur Alain Hess in the village of Beaune, this unbelievable triple cream cow's milk is enrobed with Dijon mustard seeds. Delicate & creamy with a hint of spice from the mustard, this cheese is well worth having to pay for the airplane ride it took to the US.

Glacier Blue

Trout Lake, Washington

Named after stunning Glacier Peak, in the North Cascades. Glacier Blue is an approachable blue with a luxurious texture and deliciously rich flavor. One bite of this masterpiece will wrap your palate in a blanket of salty savor, sink you into the most comfortable chair, and make it clear why locals have coined this "The Gateway Blue.” If you weren’t a blue lover before, this cheese will open that gate and step you through to the other side. Natural rind - aged 75 days.

Melinda Mae

Mystic, Connecticut

Inspired by the Shel Silverstein Poem about a little girl who eats a whale, Melinda Mae is an award winning, American original bloomy rind cheese celebrated by cheese lovers nationwide since 2012.
Slice. Spread. Melt. 

Bright and buttery with a silky, pudgy texture and a hint of button mushrooms on the finish.
Pure deliciousness!

Moonrise

Perrystead Creamery, Philadelphia

Moonrise is a fun, approachable, pocket-sized washed-rind cheese. Made in a rare dual-coagulation process using both traditional French calf rennet and Iberian cardoon thistle flowers. This combination ties proteins together in a unique form, making the cheese silky while releasing unique flavor and aroma compounds. 

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.

Sugar Loaf

Nettle Meadow

This cheese is made with milk from pasture raised Jersey cows infused with cream for a decadent balance of creamy and tangy herbaceous flavor. A 3.5 ounce nugget with a bloomy exterior hosts a buttery cream line and a beautiful- spoonable crème paste.

Pairs well with smoked fish, dates, peaches, & IPAs

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.

Tomme Brulee

Base of Mount Baigura in the heart of the Basque Country

As this natural rind sheep's milk cheese matures in the cave for 3-4 months, the rind becomes thicker and harder (but not as thick or hard as parmigiano-reggiano), and the flavors of the cheese become stronger with sweet, fudgy and nutty accents. The texture of the ivory cheese is incredibly smooth and silky, perfect for melting or just enjoying. 

Near the end of maturation, the surface of the rind is burnt with a torch (like a fine Creme Brulee), giving the cheese complex and slightly smoky notes, and gives you ever more reasons to find ways to use the rind - once you have eaten all the silken inner cheese.

Up in Smoke

Logsden, Oregon

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.

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.