What You'll Get
Without cheese, macaroni would have no friends, and humans would never know what the moon tastes like. Celebrate curd culture with this Groupon.
Choose from Three Options
- $69 for a two-hour feta- and parmesan-cheese-making class and piece of cheesecake for one person (a $145 value)
- $109 for a two-hour feta- and parmesan-cheese-making class and piece of cheesecake for two people (a $290 value)
- $189 for a two-hour feta- and parmesan-cheese-making class and piece of cheesecake for four people (a $580 value)
During each two-hour class, groups of up to 20 students convene to learn the art and science of DIY cheesemaking. Each guest concocts his or her own 1-pound wheels of feta and 1-pound wheel of parmesan. While crafting their cheeses, guests nosh on a slice of house-made cheesecake. Classes are held up to three times a day on Saturday and Sunday.
The Fine Print
Promotional value expires Nov 1, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per visit. Subject to availability. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About River Valley Cheese
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.