Washington Cheesemaker Monteillet Fromagerie

Dayton, Washington

• Larzac: Soft goat cheese divided by a line of vegetable ash
• Mejean: Soft, creamy sheep cheese
• Cardabelle: Brie-style cheese made with sheep and goat milk

Pierre-Louis and Joan Monteillet are very passionate about the cheese they make and about the sheep and goats they raise for milk. Pierre-Louis grew up in France near the Roquefort Caves and Joan grew up in eastern Washington state in the heart of what is now wine country. Together at Monteillet Fromagerie they make a half-dozen varieties of mostly soft and velvety sheep and goats milk cheeses. The cheeses are made in small batches and are currently only sold in Washington and Portland, Oregon. The Monteillet's cheeses have many earthy, floral and herbal flavor nuances and beautifully represent the terroir of the bountiful Walla Walla Valley.