Farmstead Cheese Workshops

Courses happening weekly as of July 1, 2010

Private Course Dates can also be arranged on the weekends for bigger groups

Contact Joan Monteillet or Jessica Sennett directly to sign up

509.876.1429

415.290.8043

Monteillet Fromagerie is the first artisan-farmstead cheese maker in the lush wine country of Walla Walla Valley.  Featuring a Grade A dairy and cheese making facility, the Monteillets have been producing traditional hand-ladled chevres (goat) and brebis (sheep) milk cheese since 2002.  In addition to pasture--grazed American Alpine Goats and East Freisan-Lacaunne sheep, the farm raises chickens and ducks for egg production, as well as whey fed pigs. 

1. Two Day Intensive Course: Hands on Production of Fresh and Soft-Ripened Cheeses in our Sustainable, Farmstead Facility

From Milk to Table:  How to create, maintain, and serve artisan farmstead cheese

This course is great for the people who are seriously interested in cheese production and maintenance.  From farmers wishing to start their own cheese production  to urbanites in the restaurant and food industry, you will come away from this course with a knowledge of cheese from milk to table.   With an understanding of fresh and soft-ripened cheeses, you will be able to create your own products in your given facility, and know what it takes to start your own cheese production for both commercial and personal use.

In the course, you will make Fresh chevre, Feta,  and at least 5 varieties of our soft-ripened cheese.  You will learn what it takes to pasteurize, set curd, ladle, and maintain all these cheeses.  This includes temperature and humidity control knowledge, sanitation standards, and the art of creating a beautiful curd.  We will also teach you how to correctly store, serve, and cook with all types of varieties of fresh cheese. 

Along with the intensive, hands on production, we will explore what it takes to create an economically sustainable Grade A Dairy from pasture grazing, animal health, to diversifying farm production.

Come learn what it takes to be a true artisan farmstead cheese maker with gourmet style!

The courses will be on Wednesday and Thursday, starting at 9 a.m.  Wednesday will be a true, long day on the farm of complete hands on production.  You must bring new rubber boots and loose, clean cotton clothing.  Aprons and hair nets are provided.

The course is $200 per day, including a beautiful farm lunch on both days.  You will bring home a couple of varieties of fresh cheese.  Overnight Farm Stays (Guest House and Campsite) are available for the two day course.  Class size is limited to 5 people.

2. Short Course: Sheep Milk Mozzarella

Sheep Milk is incredibly high in butter fat content which makes for a luscious, creamy, sweet mozzarella.  Learn how to set, cut, cook, and stretch a beautiful mozzarella curd all within 5 hours! 

The course will be held on Mondays or Tuesdays.  You must bring new rubber boots and loose, clean cotton clothing.  Aprons and hairnets are provided. 

The course is $100 and includes a complimentary cheese and wine tasting.  You will bring home one pound of the freshest mozzarella of the region.  Class size is limited to 5 people.

3. Short Course: Traditional French Hard Cheese (Tomme)

A tomme is a traditional French Hard cheese aged in the shape of a wheel in a cool cellar or cave.  Learn how to make one of our classic hard cheeses, Causse Noir.  Causse Noir is a raw or pasteurized 2/3 goat, 1/3 sheep milk tomme aged for 3-7 months.   Learn how to set, cut, and cook curd.  Learn knitting and pressing techniques for obtaining a beautiful interior texture and exterior natural rind.  The course includes hard cheese cave/cellar maintenance and knowledge of mold and rind development.  We will teach you how to age your cheese to perfection!

The course will be held on Mondays or Tuesdays.  You must bring new rubber boots and loose, clean cotton clothing.  Aprons and hair nets are provided.

The course is $200 and includes a complimentary cheese and wine tasting.  You will bring home a small wheel of this beautiful, complex aged cheese.  Class size is limited to 5 people.