Monteillet Fromagerie

Monteillet Fromagerie

Hands-on Harvest — AAA Washington Journey

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photo: Milking time by Steven Scardina | Monteillet Fromagerie, Dayton WA

Hands-on Harvest
Northwest farms let you try out the agricultural life.
by Lora Shinn

AAA Washington Journey
September/October 2013

“For a taste of rural living, or simply to connect with your food sources, there’s no better time than fall harvest. The following Northwest farms invite you to jump in and get your hands (and feet!) dirty:

…Don a cheesemaker’s fashion accessories (rubber boots and a hairnet, bien sûr) for one- and two-day artisan cheesemaking classes at Monteillet Fromagerie (monteilletcheese.com) in the Walla Walla Valley town of Dayton, where you’ll use traditional French techniques to craft cheeses such as chèvre and causse noir. You’ll also enjoy wine and cheese tastings, tour the biodynamic garden, and meet the resident American Alpine goats and East Friesian-Lacaune sheep.”

Read the entire piece here>>

2013 Outstanding in the Field a great success.

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photo of table set for dinner in Nourish Gardens—2011 Outstanding in the Field Dinner—photo by The Farm ChicksThis year’s Outstanding in the Field farm-to-table dinner was a great success.

Thank you! Join us next year.

www.outstandinginthefield.com

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

2013 Outstanding in the Field:
Thursday July 18, 2013
Monteillet Fromagerie, Walla Walla, WA

Guest Chef: Hannah MacDonald, Brasserie Four, Walla Walla

photo credit: Serena of The Farm Chicks Blog

Monteillet did it again…Top 8 in agritourism experiences

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Sunset-Magazine-Logo-200

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

“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.”

Read the entire piece here>>

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”

Wanderlust & Lipstick comes to visit

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Wanderlust and Lipstick, the women’s travel blog, came to visit us. Women, you will absolutely love our farm. Don’t take our word for it, ask Dayton Strong!

Photo: Joan and Pierre-Louis Monteillet from Wanderlust and Lipstick blog
Owners, Joan & Pierre-Louis Monteillet. Photo from Wanderlust and Lipstick blog
Beyond Wine: The Lavender, Goats, and Art of the Walla Walla Valley

by Daytona Stong
published September 17, 2012

“While wine is the big draw to the Walla Walla Valley, there’s a lot more going on in this little corner of southeast Washington. When you need to give your palate a break, check out the other sights and activities this area has to offer.”

Sorry, the blog post is no longer available online.

We’re one of Sunset Magaine’s top 8 agritourism experiences

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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

Sunset Magazine logo

By Jess Thomson
Published: August 2012

“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.

ESCAPE FROM IT ALL

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 August 2012 Sunset Magazine article here>>

We get a mention in Travel + Leisure magazine!

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Walla Walla, Washington’s Wineries

By Bruce Schoenfeld
Published: March 2005

travel + leisure logo

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….

read more>>