FAQs — River Whey Creamery

FRequently ASked Questions

Cheeses are shipped using two to three day shipping options (FedEx or UPS). Cheeses are wrapped in insulated pouches and boxes will contain ice gel packs. We prefer to ship out on Mondays, Tuesdays and Wednesdays in order to avoid the product sitting in a shipper's warehouse over the weekend. We recommend that there be someone available to accept the shipment as it is best not to leave a food item unattended on the front doorstep!

At River Whey we feel that it is neither cost effective nor sustainable to ship a single wedge of cheese. We highly encourage you to choose an assortment of items.

Shipping options are as follows and pricing is dependent on current FedEx shipping costs and can be estimated at checkout:

It is okay if the cheese arrives a bit warm. Aged cheese is one of the original foods made to be stable at room temperature. If you are concerned about your cheese upon arrival, please put it in the fridge and check on it after two hours. If you are still concerned after this wait time, please call Susan at 210-326-1342.

For Wholesale or Bulk orders please call (210) 326-1342.

Tuesdays to Fridays: 10 am to 4 pm
Pick Up is at our Pack & Ship Department: 17353 Bell North Drive, Suite 104 Schertz, Texas 78154

For your convenience we are offering curbside service, we will bring your order out to your car. You may order through our online shop and then select “Curbside Pickup” as your shipping option. You will receive an email confirmation of your order.
Upon arrival for pick up, please call the number on the easel board; if there is no board, please call (210) 326 - 1342. Thank you! (The River Whey Team Member responsible for Curbside that day will then be able to bring your purchase out to your vehicle.)

Because cheese is a perishable product we do not accept returns. We highly recommend that the recipient of your order is aware that they are to be receiving their shipment. At River Whey we stand behind our product and do everything we can to ensure that your cheese order is accurate and shipped in a timely manner. If you are unhappy with the product, please call us for a refund or replacement. We cannot refund orders if the 'ship to' address was entered incorrectly or if the recipient was out of town at the time of delivery.

At River Whey, we work very hard to create fun and informative foodie events with small class sizes. This allows us to have plenty of room for everyone and ensure that each guest has the optimal experience. Due to limited seating, we request that you cancel at least 5 days before a scheduled class. This gives us the opportunity to fill the seat. Please understand that we are holding a spot so reservations for our events are nonrefundable.

If you have to cancel your class, we offer you a credit towards future events if you notify us 5 days before the date of the event. You may use these credits towards any future class or event. However, if you do not cancel prior to the 5 days, you will lose the payment for the class. We offer the opportunity to reschedule a class as a one time courtesy, and we ask that you choose a re-scheduling date within 12 months of the originally purchased event ticket.
Note: If you are unable to attend you may transfer to a friend. Please email us the name of the attendee who will be taking your place.

Aged Cheeses: We are so very pleased to use fresh, raw milk from Four E Dairy in Moulton, Texas. Four E is a multi-generational Texas dairy farm with a herd of Jersey cows. We pick up our milk for cheese making on Mondays every week.

As we are still a relatively small company, we only have the nutritional information for our are five main aged cheeses, if you would like to access these, click the button below.

Cheese is a living thing. It needs to breathe! So make sure to wrap your cheese in parchment paper, wax paper, or specialty cheese paper. Be sure to avoid plastic wrap or ziplock bags, if possible. Blue cheese is best stored in foil.
Grated cheese doesn’t last as long, so if you need to grate your cheese for a specific recipe, be sure to do it right before you need it. More surface area equals more mold growth over time.
Cut or scrape off small amounts of mold, the rest of the cheese will still be good. Remember aged cheese is made using beneficial molds and bacterias, so mold growth is normal!
Eat your cheese often! And always buy good quality cheese!

We have a few ways for you to visit our facility. The first is to buy tickets for one of our hands on cheese making classes. We offer four different classes at the moment: Hands On Cheesemaking- Fresh Cheese, Advanced Milled Curd Cheesemaking, Advanced Washed Curd Cheesemaking, and Advanced Blue Cheesemaking. If you are a beginner, we recommend starting with the fresh cheese class, as it it a great introduction to the world of cheesemaking. Our advanced cheesemaking classes are perfect for those who have a little more experience or who have already taken the fresh cheese class. All of our classes include a tour of our facilities and a full tasting of all of our cheeses.

Another way to see our facility and have a full on cheese tasting experience is to attend one of our Tour & Tasting Days. They are the First Sunday of every month, with two different time slots: 10:00-11:30 & 12:00-1:30. This includes a tour of our pack & ship facility, which includes a look at our caves, where we age the cheese and a full tasting of all our aged and fresh cheeses. If you are interested, click the button below to buy tickets.

We also offer an assortment of private tour options. Learn more here. If you have any inquiries about private events or tours, please visit our Contact Us page and shoot us a message.