Since opening in 1996, Spokane’s first organic market has worked with farmers, food producers, cheesemakers, and bakers to source fresh and healthful products. The popular destination houses an impressive “cheese table,” a two-tiered display carrying over 150 wedges and wheels, about 40 of them local. “We cut and wrap all of our cheeses and service the table daily,” says bakery and cheese specialist Betty Urann.
“We’re always hand-picking what the community wants.” Urann and her team even host a Cheese Extravaganza each December. A holiday in and of itself, the event brings in 20 to 30 local and national vendors to sample their cheeses alongside demos, prize drawings, and live music. “Huckleberry’s community is so supportive,” Urann says. “The management team goes over and above to make sure we’re educated and enjoying our work. It’s like working in a store with your family.”
culture: Do you have a favorite holiday cheese recipe?
Betty Urann: Every holiday season, whether it’s Thanksgiving or Christmas, my family makes a homemade fondue with Mifroma Gruyère and BelGioioso Fontina. Melted together, it’s an amazing favor.
culture: Is there a cheesemaker you’re particularly excited about these days?
BU: Laurie Neal from Laurel’s Crown Cheese in Othello, Wash. She started with two cheeses, an asiago, and a cheddar, made from 100 percent grass-fed Jersey milk, and she just brought in a six-month cow’s milk cheese.
culture: What cheese, meat, and accompaniment would you bring with you on a desert island?
BU: Appel Farms Smoked Gouda, salami, and champagne because if I have to go, I have to go!
926 S. Monroe St.
Daily 7 a.m.–10 p.m.