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class="screen-reader-shortcut"> Skip to footer</a></li></ul><header class="site-header" itemscope itemtype="https://schema.org/WPHeader"><div class="wrap"><div class="title-area"><p class="site-title" itemprop="headline"><a href="https://www.monteilletcheese.com/">Monteillet Fromagerie</a></p></div><nav class="nav-primary" aria-label="Main" itemscope itemtype="https://schema.org/SiteNavigationElement" id="genesis-nav-primary"><div class="wrap"><ul id="menu-primary-navigation-menu" class="menu genesis-nav-menu menu-primary js-superfish"><li id="menu-item-3188" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-3188"><a href="https://www.monteilletcheese.com/cheesemaking-equipment-for-sale/" itemprop="url"><span itemprop="name">Equipment for Sale</span></a></li> 152<li id="menu-item-31" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-31"><a href="https://www.monteilletcheese.com/our-story/" itemprop="url"><span 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itemprop="name">Press</span></a></li> 164<li id="menu-item-25" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-25"><a href="https://www.monteilletcheese.com/contact/" itemprop="url"><span itemprop="name">Contact</span></a></li> 165</ul></div></nav></div></header><div class="site-inner"><div class="content-sidebar-wrap"><main class="content" id="genesis-content"><article class="post-9 page type-page status-publish entry" aria-label="Our Cheese" itemscope itemtype="https://schema.org/CreativeWork"><header class="entry-header"><h1 class="entry-title" itemprop="headline">Our Cheese</h1> 166</header><div class="entry-content" itemprop="text"><p><img decoding="async" src="https://www.monteilletcheese.com/wp-content/uploads/2011/02/Le-Roi-Noir_MG_0204.jpg" alt="Making Le Roi Noir at Monteillet Fromagerie" width="1000" height="667" class="aligncenter size-full wp-image-2052" srcset="https://www.monteilletcheese.com/wp-content/uploads/2011/02/Le-Roi-Noir_MG_0204.jpg 1000w, https://www.monteilletcheese.com/wp-content/uploads/2011/02/Le-Roi-Noir_MG_0204-600x400.jpg 600w, https://www.monteilletcheese.com/wp-content/uploads/2011/02/Le-Roi-Noir_MG_0204-768x512.jpg 768w, https://www.monteilletcheese.com/wp-content/uploads/2011/02/Le-Roi-Noir_MG_0204-420x280.jpg 420w" sizes="(max-width: 1000px) 100v
166w, 1000px" /></p> 167<p> </p> 168<div style="float: right; margin: -5px 0px 0px 0px;"><img decoding="async" class="alignright size-full wp-image-689" src="https://www.monteilletcheese.com/wp-content/uploads/2011/02/Joan-Making-Cheese-in-Tasting-Room.jpg" alt="Photo: Joan Monteillet in Tasting Room" width="250" height="375" /></div> 169<p>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 Monteillet was born.</p> 170<p>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.</p> 171<p>Only the best quality alfalfa hay and natural grains supplement their diet along with pasture grazing.</p> 172<p><em>Cheese production is seasonal. Please call to check availability.</em><br /> 173509.876.1429</p> 174<h3>Chèvre & Feta</h3> 175<h4><strong>Fresh Chèvre</strong></h4> 176<p>A blend of goat and sheep milk, our mild, delicate soft cheese is made and packaged in under 48 hours from milk to cheese. A very mild cheese, excellent on salads, on pizza, in quiches and melted in cream sauces.<br /> 177$24/lb, $12/8 oz.</p> 178<h4><strong>Fresh Herbed Chèvre</strong></h4> 179<p>Fresh chèvre blended with an organic bouquet of fresh basil, Italian parsley, summer savory, chives, cilantro grown at our farm along with sea salt and black pepper. Ready-to-eat as hors d’oeuvres, or toss onto pasta or top grilled meats.<br /> 180$30/lb, $15/8 oz.</p> 181<h4><strong>Wasabi Pickled Ginger Chèvre</strong></h4> 182<p>Fresh chèvre blended with wasabi, pickled ginger and sea salt. A dollop on top of grilled fish or roasted chicken spices up a meal. Also great as a dip with vegetables.<br /> 183$30/lb, $15/8 oz.</p> 184<h4><strong>Feta</strong></h4> 185<p>A blend of goat and sheep milk soft-pressed to create a creamy texture and aged in a lightly salted brine. Excellent on salads and in quiches.<br /> 186$22/lb, $11/8 oz.</p> 187<h3>Soft-Ripened Cheese</h3> 188<p><img loading="lazy" decoding="async" src="https://www.monteilletcheese.com/wp-content/uploads/2020/11/Monteillet_IMG_5369-e1659298871393.jpg" alt="Monteillet cheese" width="600" height="600" class="aligncenter size-full wp-image-2787" srcset="https://www.monteilletcheese.com/wp-content/uploads/2020/11/Monteillet_IMG_5369-e1659298871393.jpg 600w, https://www.monteilletcheese.com/wp-content/uploads/2020/11/Monteillet_IMG_5369-e1659298871393-400x400.jpg 400w, https://www.monteilletcheese.com/wp-content/uploads/2020/11/Monteillet_IMG_5369-e1659298871393-75x75.jpg 75w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p> 189<h4><strong>Larzac</strong></h4> 190<p>Our signature goat and sheep cheese we learned to make at our friends’ fromagerie in Millau, France. Divided in half, it has a layer of a mixture of imported grapeleaf ash and sea salt. The exterior is a brie-style, white bloomy rind. Depending on the cellaring technique, the flavors run from nutty and mild to a more intense pound of stinky goodness.<br /> 191$18/ea</p> 192<h4><strong>Cardabelle</strong></h4> 193<p>A traditional shape brie-style white bloomy rind with an interior of smooth oozy delight.<br /> 194$15/ea</p> 195<h4><strong>Le Roi Noir (The Black King)</strong></h4> 196<p>This cabecou of goat and sheep cheese is aged one week, then dusted with grapeleaf ash and sea salt, and put back to cellar another week to bloom a smokey rind. A crowning touch of edible gold in a goat head stencil decorates the cheese in hommage to our good friend Le Roy (The King) Cunningham, partner in our favorite local restaurant, Whoopem Up Hollow Cafe.</p> 197<p>Seeing our exhaustion the first four years operating Monteillet Fromagerie, Le Roy volunteered to rise every Sunday morning at 4:00am for one year to milk so we could rest. Needless to say, he never learned to milk animals during his 20 years as a Marine!<br /> 198$15/ea heart shape</p> 199<h4><strong>La Fleur du Midi (A Flower from the South)</strong></h4> 200<p>A lovely summer brie style bûche dusted on the exterior in a combination of sea salt and a blend of sweet, hot and smoked paprika decorated with edible flowers. A show-stopper to share at parties.<br /> 201$15/ea</p> 202<h4><strong>Provençal</strong></h4> 203<p>A Cardabelle marinated in Italian olive oil, a drop of truffle oil, sprinkled with summer savory, pink pepperberries, adorned with a sprig of rosemary and slices of garlic. The marinade makes a great dipping oil with bread or to make a vinaigrette<br /> 204$15/ea</p> 205<h3>Semi-Hard & Hard Cheese</h3> 206<p><img loading="lazy" decoding="async" src="https://www.monteilletcheese.com/wp-content/uploads/2015/08/MG_5635-copy-e1659298940815.jpg" alt="Hard cheese on racks" width="600" height="600" class="aligncenter size-full wp-image-2154" srcset="https://www.monteilletcheese.com/wp-content/uploads/2015/08/MG_5635-copy-e1659298940815.jpg 600w, https://www.monteilletcheese.com/wp-content/uploads/2015/08/MG_5635-copy-e1659298940815-400x400.jpg 400w, https://www.monteilletcheese.com/wp-content/uploads/2015/08/MG_5635-copy-e1659298940815-75x75.jpg 75w" sizes="auto, (max-width: 600px) 100v
206w, 600px" /><br /> 207<em>Tommes: 3 – 6 month aged semi-hard, 6 – 12 month aged hard</em></p> 208<h4><strong>Causse Noir</strong></h4> 209<p>A natural salt-rubbed rind, goat and sheep milk combination tomme, butter, smooth texture at 3-6 months cellared, and evolves to a more crystalized, sharper flavor at 6-12 months, perfect for grating.<br /> 210$30/lb</p> 211<h4><strong>Sauveterre</strong></h4> 212<p>A natural salt-rubbed rind, pure sheep tomme, semi-hard with mellow, nutty nuances cellared at 3-6 months At 6-12 months it develops a more crystalized texture and a sharper flavor with a smooth aftertaste, distinctly different from the Causse Noir.<br /> 213$20/lb</p> 214<h3>Mozzarella & Ricotta</h3> 215<p><img loading="lazy" decoding="async" src="https://www.monteilletcheese.com/wp-content/uploads/2022/07/MG_0271_800-600x600.jpg" alt="ricotta cheese" width="600" height="600" class="aligncenter size-medium wp-image-3054" srcset="https://www.monteilletcheese.com/wp-content/uploads/2022/07/MG_0271_800-600x600.jpg 600w, https://www.monteilletcheese.com/wp-content/uploads/2022/07/MG_0271_800-400x400.jpg 400w, https://www.monteilletcheese.com/wp-content/uploads/2022/07/MG_0271_800-768x768.jpg 768w, https://www.monteilletcheese.com/wp-content/uploads/2022/07/MG_0271_800-75x75.jpg 75w, https://www.monteilletcheese.com/wp-content/uploads/2022/07/MG_0271_800.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p> 216<h4><strong>Mozzarella</strong></h4> 217<p>Using pure whole sheep milk within 5 hours, milk to cheese magically transforms into pillowy delights. Closer to Buffalo mozzarella than cow mozzarella. Great melting habits, rich flavor, packed after stretching in a lightly salted whey brine.<br /> 218$22/lb, $11/8 oz.</p> 219<h4><strong>Ricotta</strong></h4> 220<p>Using the whey from the mozzarella, this traditional, delicate cheese is smooth, rich and lends itself to both sweet and savory applications.<br /> 221$22/lb, $11/8 oz.</p> 222</div></article></main></div></div><div class="footer-widgets" id="genesis-footer-widgets"><h2 class="genesis-sidebar-title screen-reader-text">Footer</h2><div class="wrap"><div class="widget-area footer-widgets-1 footer-widget-area"><section id="text-6" class="widget widget_text"><div class="widget-wrap"> <div class="textwidget"><p><img decoding="async" src="https://www.monteilletcheese.com/wp-content/uploads/2015/08/Monteillet-Logo_sidebar.jpg"></p> 223</div> 224 </div></section> 225</div><div class="widget-area footer-widgets-2 footer-widget-area"><section id="text-22" class="widget widget_text"><div class="widget-wrap"><h3 class="widgettitle widget-title">Contact Us</h3> 226 <div class="textwidget"><p>Joan & Pierre-Louis Monteillet<br /> 227109 Ward Rd.<br /> 228Dayton, WA 99328<br /> 229509.876.1429<br /> 230<a href="mailto:[email protected]"><strong>[email protected]</strong></a></p> 231<p>Open by appointment only.</p> 232<p><strong><a href="https://www.facebook.com/pages/Monteillet-Fromagerie/121736414492" target="blank">Facebook</a></strong></p> 233</div> 234 </div></section> 235</div><div class="widget-area footer-widgets-3 footer-widget-area"><section id="text-15" class="widget widget_text"><div class="widget-wrap"><h3 class="widgettitle widget-title">About Us</h3> 236 <div class="textwidget">Monteillet Fromagerie is the first farmstead artisanal cheese facility in the Walla Walla Valley of Southeastern Washington. <br/> 237<br/> 238You can find us at the <a href="https://www.facebook.com/farmersmarketdowntown/" target="blank"><strong>Walla Walla Valley Farmers Market</strong></a> in Walla Walla, WA most Saturdays 9am to 1pm, May through October. And, at the <a href="https://www.facebook.com/RichlandFarmMkt/" target="blank"><strong>Richland, WA Farmers Market</strong></a> each Friday from 9am to 1pm. 239 240Call us to be sure. 241</div> 242 </div></section> 243</div></div></div><footer class="site-footer" itemscope itemtype="https://schema.org/WPFooter"><div class="wrap"><p>Copyright © 2026 · Website by <a href="https://www.grayskystudio.com/" target="blank">Gray Sky Studio</a> <br />Photos by Steve Scardina, Cameron Riley, <a href="https://thefarmchicks.com/" target="blank">Serena of The Farm Chicks Blog</a> 244</p></div></footer></div>
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