River Valley Cheese

Groceries or Market
34920 SE Fall City-Snoqualmie Rd, Fall City, WA 98024 34920 SE Fall City-Snoqualmie Rd, Fall City Directions
+14252225277
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97% of 359 customers recommended

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250
153 Tips
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Report | 9 days ago
The room can get really hot, wear light clothing.
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Report | 9 days ago
Don't worry if your final product is not perfect, it will still taste great.
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Report | 9 days ago
If it is hot weather, dress cool...
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Report | 9 days ago
Really fun class! A great date.
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Report | 10 days ago
Go. It is a wonderful experience in an idyllic location!
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Report | 9 days ago
wear comfortable shoes. You will be standing in one spot on a cement floor for about 1 1/2 hour. no place to sit. Well worth the effort though. Very knowledgable woman that teaches the class. She made it fun. I plan on going again for another class.
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Report | 9 days ago
Just listen and be patient--all will be explained.
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Report | 9 days ago
Wear light clothing as it is incredibly warm in their kitchen.
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Report | 11 days ago
Loved it and ended up purchasing more classes!!
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Report | 9 days ago
This was a great experience. My husband and I both attended the workshop. It is a great couples experience as well as a single or friends experience.
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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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