Monteillet Fromagerie Thu, 20 Jul 2017 22:01:07 +0000 en-US hourly 1 Meet Mr. Wiggles at the Whoopem Up PJ Party on New Years Day Sun, 01 Jan 2017 00:00:13 +0000 WHERE

Whoopem Up Hollow Cafe
13 East Main Street, Walla Walla


New Years Day 2017
3 to 7pm


Champagne and Cheese
and, Mr. Wiggles


Eating your Ethics Thu, 19 May 2016 22:43:48 +0000 Joan & Pierre-Louis Monteillet are interviewed in this Ethnographic Film Studies Final Project by Evie Edmunds, Mercer Hanau, and Jordan Miller, May 2016.

Joan remarked later:
“That’s the beauty of what we do, our lifestyle is our belief system just like those two youngins that don’t know that his waffle iron needs real butter to release the waffle! Synthetic oil sprays even olive oil won’t work….The film is creating lots of conversations in our friend’s anthropology class at Whitman, good ones.”

One of Eight Best Agritourism Experiences 2015 Thu, 31 Dec 2015 20:32:57 +0000 Sunset Magazine Logo


Top 8 agritourism experiences

Our favorite ways to experience the romance of the small farm (and pick up new skills), from now into harvest season

by Jess Thomson

The allure of the farm has always been powerful: It’s a throwback to a simpler way of life, in a setting that’s a whole lot more scenic than our daily office park habitat. And for many farmers, new tourist interest has allowed their farms to thrive. “Farmers are recognizing that people are willing to pay for this experience,” says Penny Leff, agritourism coordinator for the University of California Small Farm Program, whose researchers have seen a boost in the number of farms catering to visitors in recent years.

Another piece behind the agri-boom is that many of us are seeking experiences that go beyond a comfy bed and good meal. Barb Varian of the V6 Ranch in Parkfield, California, says booking inquiries for her family’s cattle drives have risen about 50 percent in the past two years. “As our world becomes busier, it seems people are longing for an adventure,” she says. In that spirit, here are our picks for farms to visit, whether you’re the type who likes waking up to a bottle of fresh milk on your doorstep—or wants to milk the cow.


Forget five-star hotels. If you really want to feel completely away, book into a farm.

Monteillet Fromagerie, near Dayton, WA. Save for the fact it’s in Eastern Washington, everything about the Fromagerie is unabashedly French. Rent the farmside gîte (French for “holiday home”) and live your own agrarian fantasy, with eggs, milk, and cheese straight from the farm, and a vegetable garden just outside your door. $200;

Read the entire article on the Sunset Magazine website.

The Gite Fri, 21 Aug 2015 21:37:01 +0000
  • Farm Stay at Monteillet Fromagerie
  • Farm Stay at the Gite, Monteillet Fromagerie
  • Relax on the Front Porch | Monteillet Fromagerie
  • photo: Farm Stay at the Gite — Two chairs on the deck | Monteillet Fromagerie
Fromagerie Fri, 21 Aug 2015 20:21:48 +0000
Outstanding in the Field, July 12, 2015 Tue, 31 Mar 2015 22:46:42 +0000 FAC79C0D-9092-8A89-C1FF240862F314F6Friends! Please join us for this lovely celebration – it will be our last Outstanding in the Field! And it could never be better. Jimgermanbar joins with the stellar Mike Easton of Seattle’s Il Corvo and Pizza Gabbiano. A once in a lifetime night!

From Outstanding in the Field website:

Host Farmers: Joan & Pierre-Louis Monteillet, Monteillet Fromagerie, Dayton (Walla Walla), Washington
Guest Chef: Clare Johnston, Jim German, & Anne Jaso, Jimgermanbar, Hannah McDonald, Brasserie 4, Mike Easton, Il Corvo, Jamie Guerin, Whitehouse-Crawford, Walla Walla, WA

OK, we have to say it: This was the best dinner of 2014. Between Joan & Pierre-Louis, the wonderful chefs from The Whoopemup Cafe, Patit Creek Restaurant and The Weinhard Hotel, it was truly a night to remember. This year, we have some new restaurants participating and we can’t wait to see what they’ve got! If you decide to join us at Monteillet, make sure to take time to check out the nearby town of Waitsburg and find a seat at the Jimgermanbar. (Maybe we’ll see you there.)

When: Sunday, Jul 12, 2015 4:00 PM
Ticket Price: $195.00
Where: Monteillet Fromagerie 109 Ward Road Dayton (Walla Walla), WA 99328

Purchase tickets here.

2014 Outstanding in the Field – A true al fresco delight. Tue, 29 Jul 2014 18:17:12 +0000 photo of set table in gardens—2011 Outstanding in the Field Dinner—photo by The Farm ChicksThe 2014 Outstanding in the Field farm-to-table dinner was a great success.

Thank you! Join us next year.

Watch our video from the 2011 Outstanding in the Field Tour.

July 17, 2014 @ 4pm
Bryant Bader, Whoopemup Hollow Cafe,Bruce and Heather Hiebert, Patit Creek Restaurant & Mandi Wendt, Weinhard Café

photo credit: Serena of The Farm Chicks Blog

Cheese in the Northwest I love — Seattle Dining Wed, 21 May 2014 17:24:52 +0000 SR13-logo

Season to Season

May – It’s salad time!

Tom Mehren / May 2014

It’s been a long winter and with May here, the “In Season” grid is lit up like a Christmas tree in spring!

Here in the Northwest we can retire our cold month diet of kale, green beans and chard, and start enjoying the wonderful flavors of this fantastic region. The ride begins now and goes on into the fall. For May, here’s what’s going on locally….

Goat and kid at Monteillet Fromagerie, Dayton, WA / photo by Steve Scardina

photo by Steve Scardina

Looking for cheese? — All this talk about salad has me thinking about what kind of cheese to use. There are two in the Northwest I just can’t get enough of….

I also love the cheeses that come out of Dayton, Washington, from the Monteillet creamery. I’m a real stinker about goat cheese. It can’t be stinky! If it tastes like a petting zoo, keep it away from me. I’ve found that the higher-end goat cheeses are smooth sans the stinky.

For Monteillet, their cheeses are seasonal. The deal is they spend the better part of winter birthing and weaning their younger goats who are now just starting to produce milk. In addition, a number of their aged cheeses made last year are just coming to market now.

The trick with Monteillet is you can’t buy their cheeses in the Puget Sound. You’ll need to make the drive to Dayton to get it. No problem. With the Walla Walla sweets coming in June, you’ll want to make an epicurean road trip out east anyway!

Read Tom Mehren’s Seattle Dining article in its entirety here>>

2014 Outstanding in the Field farm-to-table dinner Mon, 31 Mar 2014 16:16:47 +0000 photo: Outstanding in the Field 2014

Announcing the 2014 Outstanding in the Field farm-to-table dinner hosted at our farm —

July 17, 2014 @ 4pm
Bryant Bader, Whoopemup Hollow Cafe,Bruce and Heather Hiebert, Patit Creek Restaurant & Mandi Wendt, Weinhard Café

Here’s what Outstanding in the Field says about our dinner:
“Jim and Joan. Our farm dinner tour wouldn’t be the same without a yearly visit to Joan and Pierre Louis of Monteillet Fromagerie. It’s a long road ahead, and at this point we take advantage of every opportunity to steel ourselves for the rigors to come. Monteillet is a nurturing redoubt created by two artisan cheesemakers. When you’re heading off to cross the entire country, hauling out a long table at nearly 80 stops along the way, a good redoubt comes in handy. This event in Walla Walla always involves a mess of area chefs who rotate on who gets top billing. But they’re all good at sharing, and the collaboration always brings good things to the table.”

Purchase tickets>>

Washington’s Initiative 522: A Tale Of Two Northwest Farms Tue, 26 Nov 2013 16:25:03 +0000 opb logo

Northwest News Network
Contributed by Anna King
October 17, 2013

The state of Washington grows about 300 types of crops — from the lush valleys north of Seattle, to the orchards of the Columbia Basin, to the rolling fields between Spokane and Walla Walla. And if you ask any of those farmers about Washington’s Initiative 522 and you’ll get every kind of answer.

If passed this November, it would require labeling of genetically modified foods. The initiative would not ban GMOs, as they’re known. But it could have a big impact on Washington agriculture.

Monteillet Fromagerie, a sheep and goat cheese farm, sits near Near Waitsburg, Wash. The house and milking barn sit in a little valley, hugged by steep rolling hills. In the farmhouse husband and wife Pierre-Louis and Joan Monteillet are setting the table. Their cluttered kitchen is filled with the smell of their-own freshly-butchered, free-range chicken roasting in the oven. Four friends have just dropped-in for a late lunch.

And soon the conversation turns to Initative 522.

“For myself, I want labeling,” says Joan Monteillet. “I want people to know they are getting a product off our farm they can totally trust. We’re not using anything, any sprays, we’re digging weeds. We’re through. We did farming for 20 years, we did all the chemical use we could do. We’re fed up with that.”

Joan’s husband, Pierre-Louis says, sure scientists have studied GMO crops and not found any ill effects on humans, but he says, “who knows what’s going to happen we have no idea of long-term effects on this. So if the producer or GMO products are so sure than they are safe, then label. If there is nothing to hide then label.

Joan and Pierre-Louis agree with experts who say labeling for GMO foods would likely cost more – and be passed on to the consumer. But Joan is OK with that.

“I think the more the consumer wakes up and sees that the choices are there, you might have to pay a little higher price to make sure that you’re eating better, but what’s wrong with that too?”

About 90 miles away, wheat stubble and newly planted fields roll in every direction. A father and son are re-working a seeding machine in a farm yard near Ritzville.

Eric Maier’s family has farmed wheat in this same place for five generations and the farm has grown to 7,000 acres. None of Maier’s crops are genetically modified at this point. But he doesn’t want to eliminate that option for the future. He thinks GMO labeling could put Washington farm products at a disadvantage.

“I produce on the world stage. I’ve got to be competitive globally,” says Maier. “Wheat is a global commodity. If someone else is able to grow it cheaper, and the market is going to go down, I have to be able to compete globally. This is another tool to get me there, if I have a home for that product.”

GMO wheat isn’t in supermarkets now. But for farm products, perception is everything.

“This initiative the way that it would be is like a warning label on a product,” Maier says. “And why are we warning people when we’ve got a food in there that’s safe? It makes no sense to me.”

Like many Washington voters – a lot of farmers are still undecided about Initiative 522. Most I’ve spoken to say they’ll wait and watch.

But these two families have one thing in common — they are less worried about the November election, than they are about the nearing spring.”

Read the entire article and listen to the Northwest News Network interview by Anna King here.