At the base of Mt.Rainier, in the Pacific Northwest. Three generations of Fantello's have been cultivating the same piece of property for over 100 years. This home was built with pride, the Fantello's welcome you to our newest journey.
Bringing simplicity of farming locally to your table farmstead butter and cheeses. Our high quality creamy milk creates the perfect texture for each bite.
The Fantello's have traveled to different countries to gain knowledge and perspective on century-old cheese-making traditions.
Leaving Italy for the new world, Filomena Fantello moved to Enumclaw Wa. Bringing Italy with her, she knew there was no better food then the food you produced yourself.
A process all well to known was soon going to be transformed. Milking schedules where establishsed, cheese making courses at Washington University were taken, plane rides back fourth to Creamerys aross the world shaped our techniques to what they are today.
This journey has taken collaboration with sought out professionals in the cheesemaking industry. Learning the development process, and turning milk from liquid to a solid is fascinating magic. (Every-other-day) The continuation of networking to get the product into the hands of customer has been the best feeling, that keeps the inspiration on-going.
Our alpine journey is set this year to develop cultured butter and another alpine style cheese.
"Getting Market Ready!"
"Looking through the window..."
"Sundays On Cole Street!"
Ever want to connect? Or share your cheese experaince? Please feel free to tag and share us in it! We look forward to seeing you and hearing your thoughts. Thank you!