When I talk about Gelatiamo Cakes, I feel like Bill Murray in Stripes.  His girlfriend is leaving him and he shouts after her, "You can't leave, the plants will die!"  For me, it's "We can't drop the Gealtiamo cakes, they're unbelievable!"  Don't make me do it, please.  These gelato/cake cakes are indescribably beautiful and they taste even better.  I crammed a picture in to tempt you...

Speaking of crammed, check out the Northwest Wall in the store.  We piled all the best NW products into one section so you can focus a little.  Chocolate from Theo, cookies from Ambrosetti, Honey from Oregon Growers & Shippers and, of course, wines to match highlight this unique nook of the store. 

Finally, we have the Fabri strawberries back in the store.  Need a fabulous, simple dessert?  A simple suggestion:  Gelatiamo Vanilla Gelato topped with Fabri Strawberries.

Did someone say U Taravu?  I thought so.  Back in the house is this amazing, raw-milk sheep and goat cheese from the mysterious island of Corsica.  After some gentle, constructive criticism, the producers changed the way they ship this cheese to us, and the results are spectacular.  The U (pronounced like a soft "u") is between soft and hard with a dense paté and rustic rind.  The taste is nutty with a grassy finish.  Also in a year's hiatus is the Saler from the French Midi-Pyrenees.  If you recall, Connie traveled there a couple of years ago to pet the famous Saler cows and see how these huge 80lb wheels are made.  Always raw-milk and only in the summer, this mountain cheese is the creation of tiny producers who often only make one wheel per day.  Summer is short in this part of France so many of the makers only have 60-80 wheels to sell for the whole year.  And to think one made it all the way to our little store is quite remarkable, really.

One of the byproducts of the Cheese Festival is residual knowledge or understanding we may have achieved.  Most times, this understanding comes from discussion and even debate.  One such a debate centered on the differences between farmstead cheese makers and artisinal cheese makers.  While the vogue term "artisinal" is on most everyone's lips, it's the farmstead cheese maker for whom you want to search.  Farmstead cheese makers feed and milk their own cows on their own farms and make their cheese from this very milk.  Artisinal cheese makers may know the animals from which their milk comes but the animals are not theirs.  The best way I heard it described was from Mateo Kehler of Jasper Hill.  He said the biggest difference between farmstead cheese makers and artisinal cheese makers is that artisinal cheese makers get to take the weekend off.  Farmstead cheese makers are married to their craft: so search them out and buy their cheeses.

You heard me plug rosé wines up above so I will get more specific down here.  My favorites this year have been the Sancere from Le Grand Fricambault (had it with Copper River salmon - best salmon ever), the Syncline Rosé from the Columbia Valley (a hearty blend of Grenache, Mouvedre and Cinsault with a screw cap!) and the Domaine Sorin Terra Amata from Provence (light, tangy red-berried number from Grenache, Cinsault, Mouvedre and Syrah grapes).  I haven't had them all this year but I'm working on it; so stay tuned for more hints or just come in and Stephen or Ben can guide you toward rosé nirvana.

Upcoming Wine Tastings
As you may know, wine tastings are held Saturdays from 2-4pm upstairs in our wine department.

• 09 June - New Zealand wines from A& B Imports.  Sauvignon Blanc and Pinot Noir, for sure.
• 16 June - A return to Italy. Yes!

I mentioned up above a barbequed pizza.  Seems weird but very easy to make and endless in its possibilities.  You could buy our frozen dough balls, roll them out and cut mini pizzas out of it if you're in a hurry, but you'll be more satisfied if you make the dough yourself.