Already known for great restaurants, Walla Walla is also home to a growing (literally) interest in local, sustainable, fresh farm products.  So it was just a matter of time before the area’s premier cheese producer offered aspiring cheesemakers and those keen to expand their whey appreciation,  a chance to experience the art of cheese making firsthand.

Monteillet Fromagerie is the first artisan-farmstead cheese maker in Walla Walla Valley.  Featuring a Grade A dairy and cheese making facility, the Monteillets have been producing traditional hand-ladled chevres (goat) and brebis (sheep) milk cheese since 2002.

Join cheese maker, Jackie Freeman, in two full days of hands-on cheese making at their farm. While making soft and hard goat and sheep’s milk cheese in a small group setting, they will discuss the basic principles of cheese making, equipment use and care, ingredients and supplies, and recipes to try at home.

The introductory workshop includes:

Day 1 (Mondays):  Practicum in Cheese Making

• Work with our cheese maker in the Fromagerie for a hands-on education on making fresh, soft-ripened, and hard (tomme-style) goat and sheep milk cheese
• Learn the basic principles of farmstead cheesemaking, equipment use, milk types, food safety, and more
• Cheese Tasting
• Optional local wine tasting*
• Optional Farm Lunch*

Day 2 (Tuesdays):  Affinage (Cheese care and ageing)

Enjoy a second full day in our cheese room with advanced instruction and hands-on practicum in caring and aging for fresh, soft-ripened, and aged cheeses

• Tour the farm and organic vegetable garden
• Introduction to livestock care and milking
• Cheese Tasting
• Optional local wine tasting*
• Optional Farm Lunch*

Workshop tuition:  The classes can be taken separately, or together.  Class tuition is $160 per person, per day.  If you choose to participate in both days of classes, you will receive a discounted class price of $275.  Your tuition includes hands-on farmstead cheese-making instruction and discussions, instructional materials, cheese tasting, and farm and facilities tour.  Maximum class size will not exceed six students.

Workshop Dates:  July 13-14; July 27-28; Aug 10-11; Aug 24-25; Sept 7-8; Sept 21-22; Oct 5-6

*Farm lunch and wine tasting available for an additional fee.

For more information and to register, visit their website.