Our Story

Once Upon A Time

River Whey Creamery is a dream come true. As with most dreams, it started with a small acorn of possibility and a passion for something. In this case, truly good food - especially cheese!

Susan Rigg’s passion grew as she dabbled at cooking while working in the book retail business for 15 years. In 2007, she hung up her book selling shoes and took a leap of faith into the professional world of culinary arts by enrolling in the Culinary Institute of America. She survived - phew ! - and returned to San Antonio, Texas - apron pressed, knives sharpened.

Susan soon found herself thoroughly entrenched in the burgeoning local food scene. So much so that she founded a local slow food chapter, Slow Food South Texas in which she is still active.

To learn the nuances of cheese, Susan completed the Cal Poly San Luis Obispo ‘Artisanal Cheese Maker's Short Course’ gaining valuable information about the art and science of cheese making from experts in the field.  She then spent the better part of a year doing product development on her current cheeses, and she finally finished the new creamery in Schertz which took almost a year to build.

River Whey cheeses have been in production since early October and will be available at The Pearl Farmers Market on Saturdays. Susan’s passion for producing unique cheeses has resulted in three fine aged cheeses, the Keystone, Caldera España, and The Welshman.

In addition to the aged cheeses, the first cheese to be highlighted at market will be St. Clements, a fresh cheese made with orange and lemon juice, orange zest, and Texas honey.  This is a beautiful fresh cheese that can be used in many ways including as a breakfast treat, mixed into filling for pasta, and even made into cheesecake.

 

 

 

 

 

 

 

 

 

 

 
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