Monteillet Fromagerie

We’re continuing a longtime love story, setting our table for the tenth time at Monteillet Fromagerie in Dayton, Washington—just down the way from the famed Walla Walla wine country. Peirre-Louis was born and raised in the legendary birthplace of Roquefort cheese: Millau, France. Meanwhile, Joan grew up in Walla Walla as a third generation farmer’s daughter. The two met dancing in the Zocaló Plaza in Mexico City and reunited after Pierre-Louis hitchhiked for three days to start their love affair, which continues today at their farm. Joan and Pierre-Louis raise 50 French Alpine goats and 50 sheep on 32 acres, where they produce French-style cheese focused on the terroir of eastern Washington. They have deep ties in the Walla Walla culinary community, so we’ve created a tradition in which we present a new chef each season. Jose Mesa from TMACS will make his debut in the field kitchen, utilizing the bounty of Washington wine country in midsummer.