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
- $79 for a two-hour Artisan-cheese-making class for one (a $145 value)
- $129 for any Artisan class for two (a $290 value)
- $229 for any Artisan 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 or visit the website of River Valley Cheese for scheduling specifics.
The Fine Print
Promotional value expires 150 days after purchase. Amount paid never expires. Limit 1 per person. Limit 1 per visit. Valid only for option purchased. Appointment required. 24-hr cancellation notice required. 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.