June 2026

Fromage de Raclette

French & Swiss Alps

Raclette is a semi-hard cheese produced in the French and Swiss Alps. It is traditionally known as Valais Raclette and made from the unpasteurized milk of cows grazing on alpine meadows. The name Raclette comes from the French word 'racler,' which means 'to scrape' because herders would place the cheese next to a fire in the evening and then scrape the cheese across some bread, potatoes, pickles, or cured meats. Pair with Pinot noir, Sauvignon Blanc.

Cinco Lanzas

Italy

Cinco Lanzas Gran Reserva's delicate blend of sheep, goat & cow's milk creates this complex cheese and, at first taste, will reward your palate with a multitude of flavors - roaster nuts, caramel, and a surprise finish of cinnamon. Cinco Lanzas is aged over 16 months

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.

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

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. Cold-ripened to give it a unique creaminess.

Plaza de Espana Manchego

Spain

Crafted in the heart of La Mancha and protected under Spain’s Denominación de Origen (DOP), this authentic Manchego features the traditional herringbone rind and ivory interior that reflect centuries of artisanal tradition. Ideal for slicing, shaving, or pairing with quince paste, cured meats, or a bold Tempranillo.

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

Asiago with Rosemary & Olive Oil

Wisconsin

Rosemary and Olive Oil Asiago Cheese is a pasteurized cow's milk that is hand-rubbed with rosemary and Italian olive oil. This award-winning Wisconsin cheese offers the sharp notes of an Asiago cheese with the warming flavors of the rosemary and olive oil. This artisan cheese tastes delicious with savory crackers, nuts, olives, crusty artisan bread and dried fruit. Try pairing the cheese with wines such as Chianti, Chardonnay and Sherry. You can also pair India pale ale, American pale ale or porter with the cheese for a great combination.

Sottocenere al Tartufo

Venice, Italy

Sottocenere is a rich, semi-soft Italian cow’s milk cheese, meaning "under ash," named for its ash-covered rind infused with spices like cinnamon, nutmeg, clove, and fennel, with added truffle oil. The creamy, buttery paste contains flecks of black truffle, offering a distinctive earthy, mushroomy flavor that's excellent melted in grilled cheese, risotto, pasta, or on a cheese board.

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.

Valbreso 100% Sheep Milk Feta

Southern France

Valbreso cheese is artfully crafted in the rugged plateaus surrounding the Mediterranean Sea in southern France. A remarkably versatile fresh sheep milk cheese matured in brine. Its unique taste and superior richness is created by using 100% pure sheep milk coming from a very unique breed, the Lacaune sheep, renowned for its rich and creamy milk.

Wooly Wooly

Jumilla, Spain

Wooly Wooly® is a soft and spreadable fresh sheep's milk cheese log with black truffles blend from Jumilla, Spain. Prominently sweet with just a hint of tang, this pillowy soft cheese with a luscious, creamy texture really stands out. Its rich, sweet, and mildly sheepy flavor is wonderful on its own, but also works well in any number of cooking applications. Crumble it over salads, stuff into pasta, mix into eggs, or simply enjoy on toast or a bagel to appreciate its unique flavor. 

We have Butter!

Beurre da Baratte (France) -
our March Madness Butter Bracket winner!
Beurre d’Isigny AOP (France) -sold out
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
Summer Hours: Thursday, Fridays 4:00 pm - 7:00 pm; Saturdays 3:00 pm - 7:00 pm
Check our Calendar for any closed days
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Private tastings available on other days as well by appointment.
Questions: email Erin