With clever, sassy product names, the cheese makers at River Valley Ranch incorporate classic flavors of the Northwest into their cheeses. All of their milk is produced on their Snoqualmie Valley ranch, where it is then made into cheese.

About River Valley Cheese: The folks at River Valley practice green and humane animal and land husbandry. The herd spends their day roaming in the pastures and woods. They graze on fresh pasture, various grasses, alfalfa and blackberry thickets. They are also fed spent barley from the local brewery at milking time. No animals are given antibiotics of any kind.

This sampler includes each of the following four cheeses:

Naughty Nellie is a raw cow’s milk cheese incorporating Seattle’s Pike Place Brewery Naughty Nellie ale. The cheese is aged for 60 days and has a great slicing texture with a malty flavor finish.

Tipsy Cow is a semi-soft aged raw cow’s milk washed cheese-curd cheese. It is soaked in a Washington Cabernet and aged for a minimum of 60 days. This cheese is sweet and smooth carrying a distinct wine flavor.

River Valley Style Chevre has a beautiful presentation. It is fresh and packed with sundried tomatoes, sweet basil and garlic. Made with pasteurized goats’ milk, this is a soft spreadable cheese that is excellent on its own or can be the star ingredient in salads or cooked dishes, both sweet and savory.

Fig & Almond Chevre is infused with mission figs and wild blackberry honey, and then rolled in toasted almonds.

Store River Valley Ranch cheeses in your refrigerator.

Serve this sampler as a ready-made cheese plate, perhaps with truffle honey.

Cheese Recipes