Rice, Stevens CountyFarmstead raw goat cheese from a family herd 路 Rice, Stevens County
5.0 路 21 Google reviews5.0
From 21 Google reviews
Wonderful people. Wonderful food. Slightly rude goats.
Such kind people - a pastoral gem.
Scott and I had such a pleasant afternoon visiting with Lora Lea and Rick! We learned about gardening tips, edible weeds, and making Nocino (black walnut liqueur). Added bonus was interacting with their goats, and petting a 3 week old baby goat. We did not expect the exceptional snack platter of homemade goodness from their beautiful land. 馃槏 my first taste of goat cheese! Very much looking forward to future visits!
Great place. Great cheese. Great food. Wonderful owners and staff. Well worth the visit. Very interesting. Will come back for a culinary arts class.
I had an incredible weekend learning to milk goats, make cheese, and cook fancy food (with goat cheese). This place is a fantastic resource for developing skills for a more sustainable lifestyle.
Quillisascut is a 36 acre goat dairy near Rice, Washington, making aged raw milk cheese from its own herd since 1987 and running a farm to table cookery school.
Quillisascut is a 36 acre family farm at the base of the Huckleberry Mountain range near Rice in northeastern Washington, owned by Rick and Lora Lea Misterly. They bought the first 26 acres in 1981 with nothing on the ground, put in a well, and built a home, a farmstead and a cheese business from there. The dairy has been making farmstead goat cheese since 1987 and now milks a herd of 37 goats. Every wheel is made with milk from their own animals and aged as raw milk cheese: the sweet, nutty Curado, the firm and spicy Viejo that grates like a Romano, and the crumbly Farmer, alongside smoked, paprika and curry versions, a wild ripened Quilli Blue and an ash log.
Cheese is sold direct from the farm as a gift pack or as a cheese CSA share, shipped by ground courier within Washington state and by priority mail elsewhere, and it is stocked by service delis around the Pacific Northwest. In 2002 Rick and Lora Lea also started the Quillisascut Farm School of the Domestic Arts, a farm to table workshop where chefs, culinary students and serious home cooks stay on the farm for a week, watch the goats being milked, make cheese, help care for the animals and harvest from the gardens and the orchard. Both 2026 summer sessions filled with a waiting list.
Lora Lea Misterly
Owner and cheesemaker
Raised on a farm where her parents milked cows and her mother made cheese and butter. She took a cheesemaking course at Washington State University in 1986 and started Quillisascut Cheese Company the following year, and co founded the farm school in 2002.
Rick Misterly
Owner and farmer
Bought the land with Lora Lea in 1981 and built the home, the farmstead, the cheese business and the school over the 45 years since.
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