Monteillet Fromagerie

chevre

Divine cheese and a farm stay at The Gite

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“Want a taste of farm life—and the Monteillets’ divine cheese…” Mountain Living recommends you come see us, have a farm stay at The Gite and learn to make cheese in one of your hands-one workshops.

photo for Mountain Living cover by Steve Scardina, http://www.scardinaphoto.com/

“In Washington’s Walla Walla Valley, an area known for producing luscious wines, Joan and Pierre-Louis Monteillet nurture a different (but perfectly complementary) craft: cheese-making. At the fromagerie on their 32-acre farmstead, the couple churn out fresh herbed chèvre, sheep’s-milk mozzarella, brie-style Cardabelle and other small-batch, totally natural cheeses made of milk from the farm’s own dairy. (The particular breeds of sheep and goats the couple raise produce milk with a high butter-fat content—perfect for making creamy French-style cheese.) The Monteillets use traditional methods that Pierre-Louis learned in Roquefort, France, where world-famous cheeses are aged in natural caves.”

Mountain Living’s March/April 2013, “For the Love of Local”

We get a mention in Travel + Leisure magazine!

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Walla Walla, Washington’s Wineries

By Bruce Schoenfeld
Published: March 2005

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In the sleepy southeastern corner of Washington state, a quiet revolution is under way. Meet some of the passionate (even obsessed) vintners, chefs, and farmers who are making Walla Walla this country’s next great wine destination.

I won’t soon forget the first meal I ate in Walla Walla. It was six years ago, just as the local wine industry was beginning to boom. One of the area’s leading viticulturists, a man of some sophistication, took me to what he pointedly called “the best restaurant in town.” His quote marks hung in the air like smoke; before long, I understood why. The restaurant was a family steak house, on the model of a Sizzlerbut lacking the predictability of a chain. The room smelled like a school cafeteria, and the meat that arrived at our table tasted like something an office-supply store might sell.

Now I sit at a dining room table in Dayton, Washington, half an hour outside Walla Walla, reveling in the unmistakable, earthy scent of fresh truffles….

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