Workshops

Farmstead Cheese Workshops

Photo of Goats Grazing, Monteillet Farm

Monteillet Fromagerie is the first artisan-farmstead cheese maker in the lush wine country of the 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.

Sample courses are listed below.

To learn about when classes will be offered next or to schedule a private course for a small or large group, contact Joan Monteillet at 509.876.1429.

Two Day Intensive Course

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 of the aging cellar. 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.

Photo of Making Cheese at Monteillet Fromagerie

During the course, you will make Fresh chèvre, Feta, and at least four varieties of our soft-ripened cheese. You will learn techniques and observe what it takes to pasteurize, set curd, ladle into molds, and maintain all these cheeses. This includes temperature and humidity control knowledge of the aging cellars, 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, you will learn what it takes to create a Grade A Dairy from pasture grazing and animal health to diversifying farm production. We will also explore sustainability and its importance in small farm survival.

Come learn with us what it takes to be a true artisan farmstead cheese maker and experience our interpretation of traditional farm life.

The course includes a complimentary cheese and wine tasting and a tour of both sides of the farm operation: the biodynamic garden production and the animal husbandry and poultry care. You will bring home some of this beautiful, soft-ripened cheese you have just made. Class size is limited to 6 people.

Course Fee: $200/person per day and $20/person for a beautiful farm lunch, or bring your own.

Workshop Dates: The courses are typically on Monday and Tuesday, starting at 9 a.m. Monday will be a true, long day on the farm of complete hands on production.

You must bring new rubber boots and wear clean comfortable clothing. Aprons and hair nets are provided.

Overnight Farm Stays (guest house and campsite) are available for the two-day course.

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. Made in a large copper kettle, this cheese making process takes you back in time. Our Causse Noir is a raw or pasteurized 2/3 goat, 1/3 sheep milk aged for 3-6 months or 6-12 months. Learn to set, cut, and cook curd. Learn knitting and pressing techniques for obtaining a beautiful interior texture and a natural salt-rubbed rind. The hands-on work 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 includes a complimentary cheese and wine tasting and a tour of both sides of the farm operation: the biodynamic garden production and the animal husbandry and poultry care. You will bring home a small wheel of this beautiful, complex aged cheese. Class size is limited to 6 people.

Course Fee: $200/person per day and $20/person for a beautiful farm lunch, or bring your own.

Workshop Dates: The course is typically held on Wednesdays or Thursdays.

You must bring new rubber boots and wear clean comfortable clothing. Aprons and hair nets are provided.

Short Course

Sheep Milk Mozzarella and Ricotta

Monteillet Ricotta Cheese

Sheep milk is incredibly high in butter fat content (7.5%) which makes for a luscious, creamy, sweet mozzarella. Learn how to set, cut, cook, and stretch the delicate mozzarella curd all within 4 hours! Then use the whey to create the most amazing ricotta in the 5th hour.

The course includes a complimentary cheese and wine tasting and a tour of both sides of the farm operation: the biodynamic garden production and the animal husbandry and poultry care. You will bring home some of the freshest mozzarella and ricotta of the region. Class size is limited to 5 people.

Course Fee: $200/person Bring your own lunch.

Workshop Dates: The course is more flexible for scheduling: Monday – Thursday.

You must bring new rubber boots and wear clean comfortable clothing. Aprons and hair nets are provided.

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