River Whey Creamery

Texas raw milk cheese maker producing cave-aged and fresh cheeses, with classes and creamery tours.

River Whey Creamery has been producing cheese since October 2014, founded by Susan Rigg, a Culinary Institute of America graduate who trained in cheesemaking at Cal Poly San Luis Obispo and with Quicke's Cheddar and Trethowan's Dairy in the UK. We produce five cave-aged raw milk cheeses: Keystone®, Caldera España®, The Welshman®, Indigo Ridge®, and Whey Blue®, plus rotating fresh and seasonal cheeses. Our St. Clements® fresh cheese won first place in the Fresh-Flavored Cheeses category in 2016. Cheeses are available for curbside pickup at our creamery, H-E-B Central Markets, Whole Foods Markets, Antonelli's Cheese Shop in Austin, and select Texas retailers. We offer hands-on cheesemaking classes, advanced aged-cheese production classes, and monthly creamery tours with tastings on the first Sunday of each month.

We source our raw milk exclusively from Four E Dairy, a Jersey cow operation we visit every Monday and Wednesday. Raw milk forms the base of all five of our aged cheeses, which are cave-aged through a process called affinage. Our seasonal cheese St. Clements® is made with organic oranges, lemons, and Texas honey sourced from Holdman Honey, a family bee operation in nearby Seguin, Texas. We describe our approach as 'Earth to Soul,' with a stated belief in sustainability and transparency. Advanced cheesemaking class participants work directly in the creamery, including a Harvest Day event where they hand-harvest their own marked wheel after aging.