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, and has been chapter president and chief volunteer for the last three years.

Susan’s passion for producing unique cheeses continues to grow.  She has apprenticed with fellow cheese maker, Luis Morales of Humble House Foods, learning the complexities of rind ripened, bleu, and soft cheeses.  She flew to California for Cal Poly San Luis Obispo’s ‘Artisanal Cheese Maker's Short Course’ gaining valuable information about the art and science of cheese making from experts in the field. And she completely gave over a room in her house to the cheese making process!

Great Good Fortune brought Susan to a source for beautiful raw milk in central Texas and the journey continues into product development. New cheeses are gestating - each with it's own delicious story.

Stay tuned.

 

 

 

 

 

 

 

 

 

 

 

 
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