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 brie- and goat-cheese-making class for one (a $145 value)
- $109 for the above class for two (a $290 value)
- $199 for the above class for four (a $580 value)
Up to 20 students learn the art and science of DIY cheese making during a two-hour class ideal for a group outing or holiday gift. Licensed cheese artisans teach each step of the process while participants enjoy a cheese buffet. Each guest takes home brie to age in their own refrigerator, along with fresh goat cheese. Classes generally take place on Saturdays and Sundays. Call River Valley Cheese for scheduling specifics.
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.
97% of 389 customers recommend
“I took a class for more money at the Cordon Bleu to make mozz. This class was much more informative, technique made sense and the instructor actually makes cheese...”
“I took a class for more money at the Cordon Bleu to make mozz. This class was much more informative, technique made sense and the instructor actually makes cheese for a living where it was obvious the school did not.”
“Julie is a hoot and we had a great time”
“Instructor was very informative and fun. Very interesting and engaging hands on class. The mozzarella turned out wonderful!”