San Antonio, Texas, October 22, 2025
News Summary
River Whey Creamery, founded by Susan Rigg, is set to celebrate its 10th anniversary, marking a decade of innovative artisan cheese production in San Antonio, Texas. Rigg transitioned from the book industry to cheesemaking, collaborating with local farmers to craft unique cheeses from Texas grass-fed milk. The creamery’s commitment to sustainability and community engagement has led to significant growth, with products now available in major retailers. Notable achievements include the launch of Whey Blue® during the pandemic and the award-winning Keystone® cheese.
San Antonio, Texas
Susan Rigg, founder of River Whey Creamery, is celebrating the company’s 10th anniversary on October 6, marking a decade of innovative artisanal cheese production. Rigg’s journey from the book retail business to cheesemaking has transformed her passion into a successful enterprise recognized for its unique flavors and local partnerships.
Prior to entering the culinary world, Rigg spent 15 years in the book industry. She made a significant life change by cashing in her 401(k) to finance her culinary education at the Culinary Institute of America (CIA) in San Antonio, Texas. Rigg graduated at the top of her class, furthering her education at the Hyde Park campus and completing her degree in 2010.
Initially, she envisioned a business called the Texas Nanny Goat Butter Company; however, after engaging with goats, she shifted her focus to cheesemaking by collaborating with local farmers to create cheese varieties made from different types of milk. Rigg was inspired by the Slow Food movement and took proactive steps to promote food traditions by founding Slow Food South Texas.
Establishment and Growth of River Whey Creamery
River Whey Creamery officially began its operations in 2014, starting with the production of three cheese varieties: Caldera España®, Keystone®, and The Welshman®. The Welshman, a Caerphilly-style cheese, draws on Rigg’s Welsh heritage. By Thanksgiving 2017, the creamery had launched Indigo Ridge® cheese, which quickly became a hit, accounting for 41% of total sales by the end of 2018.
The COVID-19 pandemic brought challenges but also opportunities. During this time, River Whey Creamery introduced Whey Blue®, an innovative product affectionately dubbed the company’s “COVID baby.” Today, the creamery produces 25,000 pounds of cheese annually, including the award-winning Keystone®, with products distributed through Central Market, Whole Foods, and specialty cheese shops. The unique flavors of Rigg’s cheeses are attributed to the use of local Texas grass-fed milk.
Sustainable Practices and Community Engagement
Rigg’s business model emphasizes sustainability. The whey byproduct from cheese production is utilized by Pure Pastures, a local farm that raises pork and poultry. This collaboration enriches the quality of the meat produced, contributing to a sustainable cycle where local agriculture supports local artisans.
River Whey Creamery is not only focused on production but also on education and community engagement. The company offers regular cheesemaking classes and tours, aiming to foster a greater appreciation for artisanal cheese. The growth of the business is a testament to Rigg’s commitment to continuous learning and adapting challenges into valuable experiences.
Recognition and Legacy
Rigg credits the American Cheese Society (ACS) for playing a pivotal role in her career, providing support and industry connections that have been vital to her success. She has cultivated an inclusive community around cheese appreciation, emphasizing flavor, history, and gastronomy throughout her journey. Rigg reflects on her experiences as a beautiful evolution and feels immense gratitude for her work and lifestyle in the world of artisanal cheese.
What is River Whey Creamery?
River Whey Creamery is an artisanal cheese producer founded by Susan Rigg that specializes in creating cheeses from local Texas grass-fed milk.
When did River Whey Creamery start operations?
River Whey Creamery began its operations in 2014.
What types of cheese does River Whey Creamery produce?
The creamery produces several varieties, including Caldera España®, Keystone®, The Welshman®, and Indigo Ridge® cheese, among others.
How much cheese does River Whey Creamery produce annually?
The creamery produces 25,000 pounds of cheese each year.
How has River Whey Creamery adapted during the COVID-19 pandemic?
During the pandemic, the creamery developed Whey Blue®, referred to as the company’s “COVID baby.”
| Feature | Detail |
|---|---|
| Company Name | River Whey Creamery |
| Founded | 2014 |
| Annual Production | 25,000 pounds of cheese |
| Cheese Offerings | Caldera España®, Keystone®, The Welshman®, Indigo Ridge® |
| Awards | Award-winning Keystone® cheese |
Timeline of Events
| Date | Event | Status |
|---|---|---|
| October 6, 2024 | Celebration of 10th Anniversary | Upcoming |
| 2014 | River Whey Creamery Established | Completed |
| 2017 | Launch of Indigo Ridge® cheese | Completed |
| 2018 | Indigo Ridge® accounted for 41% of total sales | Completed |
| 2020 | Development of Whey Blue® during COVID-19 | Completed |
Deeper Dive: News & Info About This Topic
HERE Resources
Additional Resources
- Deli Market News
- Wikipedia: Slow Food
- Hudson Valley Magazine
- Encyclopedia Britannica: Caerphilly
- Cap Times
- Google News: River Whey Creamery
- New York Times
- Google Scholar: American Cheese Society
- Express News
- Google Search: Whole Foods Texas Cheese
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