From all over the world to your McMinnville table
Only the most delectable, finest, and craveable cheeses we can find locally and worldwide.
You have to be a romantic to invest yourself, your money, and your time in cheese.
- Anthony Bourdain
This Month in Cheese:
February 2026
Pepe Saya Cultured Butter
Pennsylvania
Rich in taste and aroma, our batch churned Pepe Saya Cultured Butter in our 7oz wheel, lightly salted.
Made in Pennsylvania, this butter has been churned by the Amish from farm fresh cream that has been cultured, creating crème fraiche, and then batch churned to create the unique creamy, tangy flavour. Pepe Saya Creamery originally started in Australia and has expanded to a global presence in France and the U.S.
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.
La Tur
Piedmont, Italy
La Tur is a soft-ripened, Italian mixed-milk cheese from Piedmont, produced by Caseificio dell'Alta Langa. It is a blend of cow, sheep, and goat's milk, known for its, gooey texture, pale, wrinkled rind, and a delicate, creamy, tangy, and slightly earthy flavor. A Triple Threat!
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.
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
Rosemary & Olive Oil Asiago
Plymouth, Wisconsin
From the award winning cheesemaker Sartori in Wisconsin, this extraordinary Asiago is hand-rubbed with rosemary and Italian olive oil for a decadent, rich, nutty, slightly fruity, and simply sensational cheese. Asiago with Rosemary and Olive Oil is delicious for snacking, but can also be grated into your favorite Italian dish. Try it in your next alfredo sauce to elevate it to the next level!
The rind is meant to be eaten and a part of the tasting experience!
Scamorza
Ferndale, Washington
Smoky Scamorza is a three-time award winning signature Italian cheese which is a relative of mozzarella. It is aged on ropes, a technique used by artisans for hundreds of years that gives it the characteristic pear-shaped body, which is sure to stand out on any cheese plate. They cold smoke their Scamorza with their in-house signature blend of real wood smoke. A homage to the Pacific Northwest, this cheese is made in Ferndale, Washington and is great melted on hamburgers, grilled cheese and of course pizza!
Solera Andanzas Manchego
Spain
Solera Andanzas Manche D.O. 3 months is a semi-cured Spanish sheep’s milk cheese from the La Mancha region, known as a “Spanish Adventure”, that's aged three months for a creamy texture, mild, nutty flavor with tangy notes. It is great for tapas, melting in sandwiches, or pairing with quince paste and crisp wines. It’s made from 100% pasteurized Manchega sheep’s milk, has a distinctive herringbone rind, and is a popular, versatile cheese.
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
Upcoming Events
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Culture Club Pick Up Party
Friday, February 20
4:00 - 7:00 pm
At the SpeakcheesyBeverage partner to be announced. We will be doing a special cheese activity with goat cheese & flowers to prepare for the coming spring.
Club pick ups can be made throughout the weekend Feb 21 - 22nd.
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Mack & Cheese Store Hours
Winter Hours
Fridays: 3:00 - 5:30 pm
Saturdays: 12:00 - 5:30 pm
If the sign is out, we are in!Thursday by appointment only.
We are located at 410 NE Third Street, Suite 7 in McMinnville, upstairs above La Bella Casa.
Want to schedule a private cheese tasting or a party? Go to our tastings & events page to schedule.
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February Events
February 13
Ricochet Galentines Party
5:00 - 8:00 pm
Click below to learn more & purchase tickets.February 19
R Stuart Happiest Hour
Wine & cheese pairings & education along with a hands-on cheese activity. For R Stuart Wine club members only.February’s MELTDOWN!
We are proud to participate in the annual Meltdown fundraiser during February. We have, once again, partnered with R Stuart with a melty, yummy offering that will delight your “hearts”! Check it out! Proceeds benefit YCAP.
McMinnville Deserves Some Damn Good Cheese.
Nestled in the heart of Oregon’s wine country, on the native Kalapuya lands, you’ll find McMinnville, Oregon: a warm, inviting, and genuinely friendly community. Whether it’s the nostalgic feeling of walking below the twinkle-light filled trees lining the historic downtown or enjoying some of the world’s best Pinot noir, you’re sure to experience the warmth of the people you’ll meet in McMinnville.
Mack & Cheese is a nod to the culture of McMinnville and Yamhill County. Our cheese tasting room is in Suite Seven, above La Bella Casa in Historic Downtown McMinnville. One can come for a visit, the view, a taste-or all of the above.
Open Friday & Saturday 4 - 7pm, Mack & Cheese sells bricks, blocks and wedges of world class cheese and offers complimentary tastings for Culture Club members. Private parties and tastings are also available.
Who’s Picking These Cheeses Anyway?
Meet Erin, the Mind and Mongress behind Mack & Cheese.
Erin Morgan Bowman has lived in McMinnville for nearly 30 years. She was recruited by the McMinnville Downtown Association during the revitalization of the 500 block of Third Street, led by Marilyn and Matt Worrix’s Tempo Building and McMenamins Hotel Oregon. Erin and her husband Marc founded Mes Amies Ladies Fineries in 1998 and Hopscotch Toys in 2001. The Bowmans sold both businesses in 2003, which allowed Erin to focus on raising their three daughters and supporting Marc’s growing career in technology. In 2011 Erin became a partner in 4 elements yoga studio, and Marc started a sensor technology firm in McMinnville in 2017. Today, the Bowmans’ commitment to small business and community has never been stronger.
Erin grew up in Lincoln City, Oregon, where her grandparents owned two grocery stores. “I’ve always loved grocery shopping. I take time to write a list and menu plan. I mindfully choose my ingredients, imagining their origins. I sometimes get lost in the fresh smells of the produce department but most of all, I love cheese.” Further inspired by international travels to France and the growing wine industry, Erin and Marc are throwing their hats in the local food scene with Mack & Cheese, a downtown fromagerie and gathering space.
In addition to tasting, selling and hosting cheese events, the suite of offices will also be the home of Erin Bowman Yoga. “Yoga in the morning, cheese all afternoon.” And really, when you think about it, yoga and cheese have a lot in common.
For more than 5,000 years, humans have been making cheese in nearly every corner of the world. Similarly, the true age of yoga is unclear, but artifacts and ancient texts suggest that the practice has been part of the human experience for more than 4,000 years. It’s impossible for Bowman to imagine a world without cheese or yoga.
“Our family loves McMinnville and we are so grateful for the chance to learn new skills, meet folks and host old friends. With so many wine tasting opportunities downtown, we’re thrilled to jump in and share our love for all kinds of culture—pun intended.” Mack & Cheese is located above La Bella Casa in Suite Seven, the previous home of the International Pinot Noir Celebration.
Mack & Cheese will be serving the community with subscription cheeses, just like a wine membership with monthly allotments and tastings.