River Valley Ranch

34920 SE Fall City Snoqualmie Rd, Fall City, WA 98024 Directions



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Report | 12 days ago
Nina T.
I would take the class again!
Report | 18 days ago
Heidi N.
It was an outstanding experience run by a super friendly, professional and sweet family. We already booked our next class on how to make another kind of cheese. We give our best recommendation for a great couple of hours away from everything else just enjoying the best of the best. You will never buy a artificial cheese again after a class of fun.
Report | 18 days ago
Mindy M.
fun and something different
Report | a month ago
Gayle S.
Be prepared to learn a vast amount of information is a brief period of time. The cheese is wonderful. Wear comfortable shoes you will be standing on a hard floor for 2 hours. It was a great experience and I am excited to try what I learned at home.
Report | a month ago
Grant C.
This was absolutely wonderful and FUN!! So much so that we have already purchased another class! I would recommend this to everyone and their cheese is delicious!!
Report | 2 months ago
M G.
Great class, she goes over all the steps and makes it very accessible. Answered all questions about process, even for cheeses that were not covered in the class. She makes sure that the class understands how easy it is to make cheese at home. The mozzarella we made was great and I'm sure the cheddar will be too after it finishes aging at home!
Report | 2 months ago
Christi S.
Just relax, enjoy, eat cheese and learn!
Report | 9 months ago
Sunny D.
Such a fun class! We learned a lot, we inspired to make our own cheese, and can't wait to come back!
Report | 9 months ago
Olivia H.
Loved the class! I just wish there was more time for q&a because I had some lingering questions.
Report | 9 months ago
Thad V.
Julie was fabulous and is very knowledgeable and made two hours seem like 20 minutes! Oh, and the cheese tastes great!
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From Our Editors

Licensed cheese artisan Julie Steil and her husband Rob once crafted cheeses as a part-time hobby, until encouragement from those who had tasted the results prompted them to turn the delectable pastime into a full-time passion. Today, the Steils manage their own herd of goats and cows who lead pampered lives on the couple's 20-acre farm, where a diet of alfalfa, blackberry thickets, and chocolate syrup yield better-tasting milk. The Steils create different cheeses in small batches, ranging from a semihard cheese bathed in raspberry port to a raw milk tomme bathed in Naughty Nellie ale from Pike Brewery. Landing River Valley Cheese on Sunset magazine's list of the Top 100 Cultural Trends Shaping the West, Julie and Rob also share their love of fromage fashioning at hands-on cheese-making classes, where attendees can learn to create their own wheels of fresh and aged cheeses, instead of relying on the questionable quality of the cheeses peddled by door-to-door sales cows.

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