Our Story

Once Upon A Time

River Whey Creamery is a dream come true, and as with most dreams, it started with a small acorn of possibility and a passion for something. In this case, world class cheese! We believe in great Texas dirt which makes great Texas grass and great Texas milk. It’s our job to turn that into great Texas cheese. We are not just farm to table, but Earth to Soul.

Founder of River Whey Creamery, Susan Rigg, had a passion for cooking that grew 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 in San Antonio, TX then graduating from CIA - Hyde Park, NY.  She survived (phew!) and returned to San Antonio - apron pressed, knives sharpened.

Watch this video of Susan talking about her journey to become a cheesemaker.  This interview was done by the San Antonio Express-News in February of 2018.

To learn the nuances of cheese, Susan completed the Cal Poly San Luis Obispo ‘Artisanal Cheese Maker's Short Course’ in 2013 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 as well as designing and building the new creamery in Schertz.  Hard work and good fortune paid off in 2016 when River Whey Creamery won first place in the Fresh - Flavored Cheeses category for our winter seasonal cheese, St. Clements, made with organic oranges and lemons and Texas honey.

In 2017, Susan completed the Fundamentals of Artisan Cheese at Sterling College in conjunction with The Cellars at Jasper Hill in Vermont.  In May of 2018, Susan traveled to the United Kingdom to spend time making cheese with Quicke's Cheddar and Trethowan's Dairy, makers of Gorwydd Caerphilly.

River Whey cheeses have been in production since October 2014 and are available at The Pearl Farmers Market on Saturdays and Sundays, or pick them up around town at several cheese shops (click here for a list of places to buy).  For wholesale to chefs, hotels, and restaurants, call or email River Whey.  We deliver on Fridays.

Susan’s passion for producing cheeses that are truly unique has resulted in four fine aged cheeses: Keystone, Caldera España, The Welshman, and Indigo Ridge.  Plus four beautiful fresh cheeses - St. Clements and Cranberry Frost in the winter months, and during the hot days of summer, try our Midsummer Surprise or our new Garden Crisp.

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Our Team

Our Team