Monteillet Fromagerie, the first farmstead artisanal cheese facility in the Walla Walla Valley of Southeastern Washington is a destination for folks who love fresh goat and sheep cheeses paired alongside award winning wines crafted locally.
Pierre-Louis and Joan Montiellet raise 50 French Alpine goats and 50 Friesian and Lacaune sheep on their 32-acre farmstead in Dayton, Washington, 28 miles northeast of Walla Walla. All of our cheeses are made by hand at the fromagerie using traditional techniques and inspiration from the Roquefort region of France where Pierre-Louise was born.
One of the best ways to enjoy the fromagerie is to stay in the “gite,” which is French for a holiday home for rent. Located on the 32-acre farm along the Touchet River, the gite is beautifully handcrafted by Joan and Pierre-Louis.
As a Grade A dairy and farmstead cheese facility, the most important characters are our beautiful, registered Alpine goats and East Freisan-Lacaune sheep. Both breeds produce a high butter-fat content milk which in turn creates a creamy all natural cheese, free from additives, antibiotics and preservatives.
Only the best quality alfalfa hay and natural grains supplement their diet along with pasture grazing.