These artisanal cheeses from Monteillet Fromagerie in the Walla Walla Valley are showstoppers at any soirée
JOAN AND PIERRE-LOUIS MONTEILLET dutifully churn out small batches of French-inspired goat and sheep milk cheeses at their Grade A dairy farm in Dayton, WA. The all natural, rich butter-fat milk comes from their herds of registered French Alpine goats and Friesian-Lacaune sheep.
Like a winemaker, Pierre-Louis believes his cheese should reflect the terroir. “Our cheeses are made with the idea of terroir. Maybe it’s not scientific, but we try to capture the taste of the land in the same way that Old World wines hint of the earth where the grapes are grown.” The couple’s enthusiasm for sustainable farming and crafting traditional French-style cheese is evident in every aroma and bite of these appetizing creations.
Pair these goat and sheep delights with your favorite red, white, Rosé or sparkling wine. Artisanal cheese textures run from slightly chalky to decadently gooey, and from mildly nutty to stronger flavors. As a general rule, adapt the wine to match up with these inherent qualities of the cheese for the best pairing experience.
See the Legend below for descriptions of each featured cheese or click on the link to visit Monteillet Fromagerie’s website:
A. Le Roi Noir (The Black King)
This heart-shaped cabecou is made from goat and sheep milk and aged one week, then dusted with grapeleaf ash and sea salt before going back into the cellar for another week to bloom a smokey rind. $15/ea heart shape
B. Causse Noir
A semi-hard tomme with a natural salt-rubbed rind, goat and sheep milk combination. It has a buttery smooth texture at 3-6 months cellared, and evolves to a more crystalized, sharper flavor at 6-12 months, ideal for grating. $30/lb.
C. Cardabelle
A traditional shape brie-style white bloomy rind with an interior of smooth oozy delight. $15/ea.
D. La Fleur du Midi (A Flower from the South)
A lovely summer brie-style bûche (meaning log) dusted on the exterior with a blend of sweet, hot and smoked paprika with sea salt. $15/ea.
E. Provençal
A brie 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 lovely dipping oil with bread. $15/ea.
F. Larzac
A signature goat and sheep cheese Pierre-Louis learned to make at a friend’s fromagerie in Millau, France. Sliced in half, it reveals a beautiful layer of grapeleaf ash. 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 stinky goodness. $18/ea.
Order the fromage online
Monteillet Fromagerie is a farmstead cheese facility in Dayton, WA that ships most anywhere. Visit www.MonteilletCheese.com. To inquire about availability and current pricing, phone (509) 876-1429 for fastest service or email monteilletcheese@gmail.com.