CHEESE MAKING in Washington

The first time I laid eyes on Monteillet Fromagerie, I felt like I was in a storybook. The 32-acre farm is nestled among rolling hills, vineyards and fields of bright yellow canola in Washington's Walla Walla Valley, and although Joan and Pierre-Louis Monteillet built it in 2001, the place feels like it has been here forever.

- Anikah Shaokat

The two are former wheat farmers who now raise goats and sheep, using the milk and traditional French techniques to make artisanal cheeses.