March 2026

Comté Excellence

France

With 13 - 18 months of ripening, the Comté AOP Affinage d’ Excellence is made exclusively from the raw milk of Montbéliarde cows fed only with grass and hay. It has been selected exclusively by their master cheesemaker throughout France. The wheels are made the traditional way in alpine dairies and sent to Fort Lucotte, Marcel Petite’s ripening center, to complete their ripening lasting 13-18 months. It entices with subtle notes of dried fruits, fresh hazelnut and curry and the enticing smell of gratin.

Grand Noir

Bavaria, Germany

Grand Noir is a luxurious, creamy German blue cheese distinguished by its hand-dipped black wax rind, which helps develop its silky texture and intense, sweet-and-spicy flavor with bold blue veins. A cousin to Cambozola, it's known for its rich, melt-in-your-mouth consistency and pairs wonderfully with sweet wines (like Riesling), champagne, figs, honey, nuts, and dried fruits

Pareggio

Holland

This unique cheese is a cross between a nutty Parmigiano-Reggiano and a creamy Gouda. It’s made with the richest milk from cows raised on Holland’s nutrient rich grasslands and meticulously aged to have a luscious sweet and savory crystallization. Classic pairings highlight regional Italian flavors, such as Parmigiano with balsamic vinegar and prosciutto from Emilia-Romagna, while modern twists include cocktails or even seafood risotto.

Prairie Breeze Cheddar

Milton, Iowa

Prairie Breeze is an award-winning, aged white cheddar-style cheese produced by Milton Creamery in Iowa, known for its sweet, nutty flavor and crumbly, yet creamy texture. Aged for at least nine months, this vegetarian-friendly, nutrient-dense cheese offers hints of pineapple and a savory, tyrosine-crystal crunch

Sweeter than your typical cheddar, Prairie Breeze starts with adding a proprietary blend of cultures and vegetarian rennet to coagulate the milk. The curds are cheddared and then aged for a minimum of 9 months.

Anyone who’s tasted Prairie Breeze knows that this cheese is different, but perhaps couldn’t put a finger on it. While it has the tangy, piquant, umami-rich flavor of many quality cheddars, a prevailing sweet and nutty profile emerges. It is full flavored with hints of pineapple and almond undertones. A crumbly texture develops along with an abundant amount of tyrosine crystals. Its paste is fudgy on the palate allowing it to linger on the tongue.

Gorgonzola Picante

Gorgonzola Piccante is an aged (300+ days), firm, and crumbly Italian blue cheese with a pungent, sharp, and intensely savory flavor profile. Ideal for melting into risotto, polenta, pasta sauces, or topping steaks and burgers.

Ambrosi’s Gorgonzola Piccante is aged for 80 days to develop its distinctive bite, but traditional Gorgonzola can be aged for much longer—sometimes for as long as six months! As with many cheeses, the origins of Gorgonzola lie somewhere between probability and myth. Italians tell of a young cheesemaker who, distracted from his task of drying curds, mixed his crumbly curds with a new batch, resulting in a strange “bluing” phenomenon a few weeks later

Chris’ Goat Cheese Black Truffle Spread

Australia

Chris’ Heritage Goat Cheese & Black Truffle Dip is a rich, creamy, and earthy product that pairs best with crisp, neutral crackers, crusty breads, cured meats, and white wines with good acidity and a light bodied Oregon Pinot noir. Try in scrambled eggs: whisk 2 teaspoons of the dip into 3 eggs with 3 tablespoons of cream.

Mack & Cheese is located at 410 NE Third Street, Suite 7 upstairs above La Bella Casa
Winter Hours: Fridays 3:00 - 5:30 pm & Saturdays, 12:00 pm - 5:30 pm
Check our Calendar for Holiday Hours
Thursday by appointment only.
Private tastings available on other days as well by appointment.
Questions: email Erin