Here in Walla Walla, Spring Release is a BIG deal. Like really big. Like Africa big. Seriously. So we tend to go a bit crazy here too, as I am sure you can understand. This year is no exception. We have loaded up the Cheese Closet and the meat case with LOTS of stuff. There really is too much to list. You just have to come in and experience it all yourself, ‘cause were just gonna give you the highlights here.

Petit Jesu, Finnochiono, Basque, Napolitana, Cingale, Prosciutto di Parma,  Jamon Serrano, San Danielle, Finnochetta, Speck, Mole, Finnochiona, Dario and so many other cured meats that it would truly blow your mind.

Gruyere Cave Aged, Emmental cave aged, Cheddar from the Isle of Mull, Comte(this is the most unbelieveable Comte you’ll ever taste.), Beaufort, Fleur du Maquis, Delice, Mahon, Manchego, Maytag, Roquefort, Aged Gouda (yea, its back), Appenzeller and many, many more.

Many of the wineries have our stuff out during the Spring Release weekend, so be sure to stop by and say hi and maybe pick up a couple of bottles from those who are supporting local businesses too. You can find our trays at: Castillo de Feliciana, Syzygy, Cadaretta, Le Chateau, Rotie Cellars (grand opening above Walla Walla Wine Works downtown), Ensemble Cellars, Tero Estate and Flying Trout, and if you are part of the Va Piano Estate Club you’ll be enjoying some there tonight too.

Walla Walla Bread Company is now making foccacia for us. We take their foccacia and jack it up a bit with some super high quality extra virgin olive oil and fleur de sel, some we are even adding olives to. Who knows what we’ll do! We’re crazy! Call it Spring Fever. . .

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