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.

Gorgonzola Picante

Italy

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

Lavender Gooda®

Holland

Produced in Holland, a young (approx. 4-12 weeks) Gouda. This vibrant, herbal cheese pairs well with fresh fruit and crackers as part of a charcuterie board. You can also enjoy this cheese, sliced or cubed, with a glass of wine. Or serve it melted on toasted bread with fresh herbs, a drizzle of extra virgin olive oil, and pinch of sea salt.

Mélange

Petaluma, California

Andante Dairy's Melange is a small, soft-ripened, mixed-milk cheese produced in Petaluma, California, by cheesemaker Soyoung Scanlan. It is known for its blend of pasteurized cow's milk and goat's milk, offering a combination of rich flavor and tangy, herbaceous notes

Moser Screamer

Switzerland

Moser Screamer, a bloomy rind button that’s a delightful departure in style from typical Swiss cheesemaking. It eats like lightly salted butter in cheese form, with the slight sweetness of fresh cream. The texture is fluffy but still substantial, and don’t dream of discarding that thin, delicate rind. Pack it up for a picnic with jar of slightly tart preserves to offset the richness.

Wensleydale Lemon & Honey

Somerset, England

A fresh, young cheese aged only three weeks, Wensleydale Lemon and Honey is made from milk drawn from cows grazing the sweet limestone pastures of farms in Upper Wensleydale. The limestone provides the cheese a unique flavor and a superb texture.

Pair with Riesling, Sauvignon Blanc, Moscato, Prosecco, or light wheat beers.

We have Butter!

Beurre d’Isigny AOP (France)
Kerrygold Pure Irish Salted Butter (Ireland)
Plugria European Style (Kansas)

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