Standing Stone Farm


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In a Nutshell

Bring your own beer or wine to a 2.5-hour workshop where you'll learn to craft fresh cheese & butter according to old-world techniques

The Fine Print

Promotional value expires Aug 7, 2013. Amount paid never expires. Limit 3 per person, may buy 5 additional as gifts. Limit 1 per visit. Reservation required; subject to availability. Three-day cancellation notice required or a fee up to the Groupon price may apply. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Standing Stone Farm - Gallatin: $59 for a Friday 2.5-Hour BYOB Cheese-Making Workshop with Jazz Music for Two at Standing Stone Farm ($130 Value)

Whoever said knowledge is power never possessed a monster truck. Accelerate your learning with this Groupon.

$59 for a BYOB Cheese-Making Workshop for Two ($130 Value)

During 2.5-hour cheese-making workshops, dairy experts work alongside students as they transform farm-fresh milk into ricotta, mozzarella, and butter. Guests are welcome to bring their own wine or beer, and can enjoy their potables with glassware provided by Standing Stone Farm. Jazz music and light snacks add a cheery vibe to the event. Classes are available on select nights from 7 p.m. to 9:30 p.m.; doors open at 6:45 p.m.

Standing Stone Farm

Standing Stone Farm's Paula Butler, whose cheese making was recently featured on PBS, demonstrates Old-World methods of cheese crafting during small classes held at her boutique dairy-goat farm. During cheese-making workshops, dairy manipulators will learn techniques to create greek feta, marinated feta, classic french chevre, and an easy 45-minute mozzarella, all using farm-fresh goat milk and provided cow's milk. Parched participants in the basic course can sip on complimentary coffee or bring their own alcoholic beverages from home. Upbeat, casual classes take place once or twice a month in the dairy farm's large kitchen with 12–15 students per session. Out on the fields, herds of nubian goats roam free, munching on alfalfa and watching farm-share members pick up their weekly gallon of raw goat milk.


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