About River Whey Creamery

OUR STORY 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. 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 with a true belief in sustainability and transparency. We source our raw milk directly from farms in Central Texas to create our line of cave-aged, raw milk, small batch artisanal cheeses.Read their story