- $59 for a mozzarella cheese-making class for one ($145 value)
Up to 14 students learn the art and science of making mozzarella cheese during a 90-minute class. Licensed cheese artisans teach each step of the process while participants enjoy a cheese buffet. At their own workstation, each guest produces a pound of their own mozzarella, which can be taken home and eaten right away. Classes generally take place on Saturdays and Sundays. Call or visit the website of 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.