Saturday, July 20 @ 4pm
Monteillet Fromagerie sits on 32 acres of grasslands - ample room for sheep and goats to graze. This is one reason their cheese is so delicious; that and their passionate dedication to curds and whey. We’ll tour the farm and cheesemaking operation before we sit down at the long table. This is our seventh year here, so we can tell you it’s extremely impressive. Guest chef Emry is a master of the wood-burning oven and Sandy handles the beverages. Join us for a night of artisanal cheese, wood-fired food, and perfectly paired wine as we enjoy this beautiful spot. Jim’s been known to sleep in Monteillet’s fields on occasion – on a clear night, there’s more stars in the sky than empty space.