River Whey Creamery

What River Whey Creamery does

River Whey Creamery is a privately-held, founder-owned artisanal cheesemaker operating from Schertz, Texas. Founded by Susan Rigg — a Culinary Institute of America graduate with additional training at Cal Poly San Luis Obispo, Sterling College (in conjunction with The Cellars at Jasper Hill), and UK apprenticeships at Quicke's Cheddar and Trethowan's Dairy — the company began commercial cheese production in October 2014. Its core product is a portfolio of six registered, trademarked cave-aged raw-milk cheeses (Indigo Ridge, Keystone, Caldera España, The Welshman, Whey Blue, and Pepperwine), made exclusively from raw milk sourced weekly from Four E Dairy's Jersey cow herd in Moulton, Texas and aged in temperature- and humidity-controlled caves at the Schertz facility. Caldera España is hand-smoked with Texas pecan wood, giving the line a Texas terroir signature. The company has earned American Cheese Society recognition, including a 2016 first-place award for its seasonal St. Clements cheese and American Original certification for Indigo Ridge.

The business operates a hybrid go-to-market model. Direct-to-consumer revenue comes from an online shop shipping nationwide via FedEx/UPS, curbside pickup in Schertz, and participation in the Historic Pearl Farmers Market and regional festivals. Wholesale and retail revenue is generated through shelf placement at Whole Foods Markets (Texas, Oklahoma, Louisiana), H-E-B Central Markets across Texas, Antonelli's Cheese Shop in Austin, Pullman Market at The Pearl, and Farm Connection co-ops, as well as direct supply to restaurants, hotels, and wineries. A secondary revenue stream comes from experiential products: monthly Tour & Tasting Days at $10 per person, a Fresh Cheesemaking class at $95, and three Advanced Cheesemaking classes (Milled Curd/Cheddar, Washed Curd/Gouda, and Blue Cheese) at $200 each, all capped at small class sizes and taught personally by the founder or production team.

Operationally, the company runs lean with 1-10 employees across two adjacent Schertz facilities — a dairy plant at 17361 Bell North Drive and a pack-and-ship facility at 17353 Bell North Drive that also houses the cheese caves and hosts public tours. The team includes a Production Manager, Pack & Ship Manager, Brand Ambassador with wholesale account responsibility, and several cheesemakers and support staff. There is no evidence of external institutional investment, venture capital, or debt funding; ownership remains with founder Susan Rigg after co-founder Kathleen's transition to retirement. Distribution is anchored in Texas with limited national exposure through the online shop, and pricing follows a unit-pricing model with cheese wheels sold by weight (2-8.5 lb formats) and accompaniments (honey, jams, sausages, olives, crackers) sourced from a curated network of small Texas and US artisan producers sold alongside the cheese.

Name

River Whey Creamery

Legal name

River Whey Creamery

Website

https://riverwheycreamery.com

Company type

Private

Founded year

2014

Operating status

Operating

Headcount range

1–10 employees

Short description

River Whey Creamery is a privately-held, founder-owned artisanal cheesemaker in Schertz, Texas that produces six trademarked cave-aged raw-milk cheeses from a single Texas Jersey-cow dairy supplier and sells through Texas grocery retail, nationwide direct-to-consumer shipping, and hands-on cheesemaking classes and tours.

Ownership category

akta.pro rank

Product category

Artisanal Cheese

NAICS

Cheese Manufacturing (311513)

SIC

Dairy Products (2020)

akta.pro primary industry

Cheese Manufacturing (AFAKAKAB)

akta.pro secondary industries

Ripened Natural Cheese Manufacturing (Semi-Soft, Hard & Blue) (AFAHABAB), Fresh/Natural Cheese Manufacturing (Unripened & Soft) (AFAHABAA)

Keywords

• Artisan cheese production
• Cave-aged cheeses
• Raw milk cheesemaking
• Specialty dairy products
• Cheesemaking classes

Headquarters

HQ city

Schertz

HQ country

United States

HQ region

North America

Offices2 records

Markets served

GTM type

B2C

Offering type

Hardware or Manufacturing

Cost components

Supply Chain, Personnel, Operations, Infrastructure, Marketing or Sales

Revenue model

1. Direct Cheese Sales: Online sales of aged cheeses shipped directly to consumers nationwide, with local curbside pickup option
2. Retail Distribution: Wholesale supply to Whole Foods Markets, H-E-B Central Markets, Antonelli's Cheese Shop, and other retailers across Texas and beyond
3. Classes and Tours: Revenue from cheesemaking classes (Fresh Cheese $95, Advanced $200) and Tour & Tasting Days ($10/person)
4. Wholesale to Hospitality: Supply to restaurants, hotels, and wineries throughout Texas
5. Accompaniments: Sale of complementary products including jams, honey, crackers, olives, and sausages

Pricing tiers

Go-to-market motion3 records

Distribution channels6 records

Marketing channels5 records

Core offering

River Whey Creamery manufactures and sells a portfolio of six signature cave-aged, raw-milk artisanal cheeses (Indigo Ridge, Keystone, Caldera España, The Welshman, Whey Blue, and Pepperwine) made from raw Jersey cow milk sourced from Four E Dairy in Moulton, Texas, and aged in temperature- and humidity-controlled caves at its Schertz, Texas facility. In addition to cheese, the company sells curated Texas-sourced accompaniments and gift trio bundles, and operates a hands-on educational business offering cheesemaking classes and monthly Tour & Tasting Days.

Product overview

River Whey Creamery is an artisanal Texas cheese company offering cave-aged, raw milk cheeses alongside educational experiences. The core product portfolio consists of six aged cheese varieties (Indigo Ridge, Keystone, Caldera España, The Welshman, Whey Blue, and Pepperwine) sold directly and through retail partners across Texas. These are complemented by hands-on cheesemaking classes (Fresh Cheeses, Milled Curd/Cheddar, Washed Curd/Gouda, and Blue Cheese) taught by founder Susan Rigg, monthly Tour & Tasting Days events, and curated gift trio bundles that pair cheeses with Texas-sourced accompaniments including honey, jams, sausages, olives, and crackers.

Differentiator

Problem solved

Functional benefit

Brands

• Indigo Ridge: American Original cheese, Gouda style with Gruyere flair, aged at least 10 months, American Cheese Society certified.
• Keystone
• Caldera Espana
• The Welshman
• Whey Blue

Products and services

• Indigo Ridge® American Original cheese certified by the American Cheese Society. A Gouda style with Gruyere flair, cave-aged at least 10 months. Pairs well with grilled onions, baked ham, or fondue.
• Keystone® Award-winning Italian Tomme style cheese made with raw cow's milk and cave-aged for four months. The most versatile River Whey cheese, suited for pasta sauces, salads, sandwiches, and melting.
• Caldera España® Spanish-style smoked cheese hand-smoked with Texas pecan wood, Manchego/Idiazabal style. Pairs with cured meats, mustard, olives, and melts well for pizza, grilled cheese, and quesadillas.
• The Welshman® Caerphilly-style cheese inspired by cave-aged Caerphilly, with an earthy, cheddary flavor profile. Pairs with mushrooms, red wine, apples, and pears; excellent on baked potatoes or melted over roasted vegetables.
• Whey Blue® Double creme French style blue cheese made with raw milk and aged 60-90 days. Features aromas of toasted biscuits with subtle mottling of blue.
• Pepperwine Raw cow's milk cheese cave-aged for four months, soaked in Texas red wine and studded with pink peppercorns, with earthy and herbaceous notes. Best served with prosciutto and dark chocolate on a charcuterie board.
• Hands-On Cheesemaking Class - Fresh Cheeses Three-hour hands-on class for beginners making whole milk ricotta, fromage blanc, and acid-coagulated cheese. Includes creamery tour and tasting of all cheeses. $95 per person, limited to 12 participants, ages 15+.
• Advanced Cheesemaking Class - Milled Curd (Cheddar Style) Two-session advanced class with owner Susan Rigg making aged milled curd cheese (Cheddar style). First session is five hours making an 80-gallon batch; cheese aged in caves for approximately three months. Includes Harvest Day celebration. $200 per person, limited to 10 participants, ages 15+.
• Advanced Cheesemaking Class - Washed Curd (Gouda Style) Two-session advanced class with owner Susan Rigg making aged washed curd cheese (Gouda style). First session is five hours making an 80-gallon batch; cheese aged in caves for approximately four months. Includes Harvest Day celebration. $200 per person, limited to 10 participants, ages 15+.
• Advanced Cheesemaking Class - Blue Cheese Two-session advanced class with owner Susan Rigg making aged blue cheese. First session is four and a half hours; cheese aged in caves for approximately two months. Each participant takes home two wheels (approximately 5 pounds) of blue cheese. Includes Harvest Day celebration. $200 per person, limited to 10 participants, ages 15+.
• RWC Tour & Tasting Days Monthly tour event held first Sunday of each month at 10:00-11:30 AM or 12:00-1:30 PM. Includes exclusive tour of the Pack & Ship Facility and state-of-the-art cave system, plus tasting of all cheeses. Tickets $10 per person, kids under 12 free.
• Build-Your-Own Trio Bundle Customizable gift bundle at $32.95 allowing customers to choose one cave-aged cheese, one jam/preserve, and one sausage to create their own trio combination.
• Texas-Sourced Accompaniments Complementary food products sold alongside cheese, including Holdman Honey (Guadalupe County wildflower honey), Fischer & Wieser jams, Brushfire Farms pepper jams (Blackberry Pepper, Peach Pepper, Prickly Pear, Original), Salt & Twine sausages (Hot Calabrian, Chipotle Mole, Salted Fennel, Bacon & Bourbon), La Villa Ranch sausages (Bison, Venison, Quail with Jalapeño), Texas Hill Country Olive Co. olives (Garlic Stuffed and Sicilian), and The Sourdough Project Sea Salt Sourdough Crackers.

Quantifiable outcome

• 2016 American Cheese Society first place in Fresh-Flavored Cheeses category for St. Clements
• +1 more outcomes

Named customers5 records

Segments3 records

Ideal customer profiles1 record

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature3 records

Partnerships

Eight partnerships are on record, tiered core and minor.

• Four E DairycoreOthersMulti-generational Texas dairy farm in Moulton, Texas with Jersey cow herd. Primary raw milk supplier for all River Whey cheeses. Milk is picked up every Monday for cheesemaking.
• Holdman HoneycoreTechnology or IntegrationFamily bee operation in Seguin, Texas providing local Guadalupe County wildflower honey. Sold as accompaniment and paired especially with Whey Blue cheese.
• Behind the Oaks FarmminorOthersRegenerative farm in Schertz, Texas operating for over 5 years, selling grass-fed beef, pork, and poultry.
• Whole Foods MarketscoreChannel Partner/ Reseller/ DistributorMajor retail distribution partner carrying River Whey cheeses across Texas, Oklahoma, and Louisiana store locations.
• H-E-B Central MarketscoreChannel Partner/ Reseller/ DistributorRegional grocery chain with Central Market locations across Texas carrying River Whey cheese selections.
• Antonelli's Cheese ShopcoreChannel Partner/ Reseller/ DistributorSpecialty cheese retailer in Austin, TX with two locations (Hyde Park flagship and Fareground on Congress).
• Pullman MarketminorChannel Partner/ Reseller/ DistributorUpscale grocery at The Historic Pearl in San Antonio carrying River Whey cheeses.
• Farm ConnectionminorChannel Partner/ Reseller/ DistributorFarm co-op/clubs at 1604 and Redlands Road in San Antonio (with second location in Boerne) offering local and organic foods including River Whey cheeses.

Scale indicators4 records

Recent moves6 records

Expansion highlights5 records

Direct peers

• Vermont Creamery: Artisanal cheese and cultured butter maker in Websterville, Vermont, with national distribution at Whole Foods and similar premium grocers. Highly comparable as a small-batch, award-winning creamery with farm partnerships and an experiential/tourist component.
• Marieke Gouda: Wisconsin farmstead cheesemaker producing raw-milk aged Gouda and similar Dutch-style cheeses, with national specialty distribution and ACS awards. Comparable on raw-milk craftsmanship, single-herd sourcing, and aged-cheese portfolio depth.
• Point Reyes Farmstead Cheese Company: California farmstead cheesemaker producing aged and blue cheeses (Original Blue, Toma) from a single-herd dairy. Directly comparable on raw-milk single-farm sourcing, cave aging, and ACS-recognized premium positioning.
• Sweet Grass Dairy: Georgia-based artisanal cheesemaker producing raw and pasteurized aged cheeses (Green Hill, Asher Blue) with national distribution and an on-farm experiential component. Comparable on craft aging, multi-channel distribution, and small-creamery scale.
• Jasper Hill Farm: Vermont farmstead cheesemaker with state-of-the-art cave-aging facilities, raw milk cheeses, ACS-recognized brands, and a wholesale/affinage business. Directly comparable on cave-aging IP, raw-milk craft, and ACS award credibility (River Whey's founder trained with Jasper Hill).
• Cypress Grove: California-based artisanal cheesemaker (Humboldt Fog, Midnight Moon) with national specialty and grocery distribution. Comparable as a craft cheesemaker scaling artisanal brands into mainstream premium retail.
• Rogue Creamery: Oregon-based artisanal cheesemaker famous for cave-aged blue cheese (Rogue River Blue), with national and international distribution and ACS awards. Closely comparable to River Whey on raw-milk sourcing, cave-aging, ACS recognition, and the small-creamery-at-scale narrative.
• Maytag Dairy Farms: Iowa farmstead producer of award-winning blue cheese (Maytag Blue). Comparable as a small U.S. artisanal creamery with a flagship blue cheese, national specialty distribution, and ACS recognition.
• Beecher's Handmade Cheese: Seattle-based artisanal cheese maker with a strong DTC/flagship retail component, cheesemaking viewing windows, classes, and national wholesale distribution. Comparable on the combination of artisanal craft, retail experience, classes, and multi-channel revenue.

Broad incumbents

• BelGioioso Cheese: Wisconsin-based specialty Italian cheesemaker with broad national distribution across retail and foodservice. Comparable as a craft-style cheese maker at far greater scale with overlapping channels (H-E-B, Whole Foods), but operates as a broad portfolio incumbent rather than a single-farm artisan.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat4 records

Key risks6 records

Key highlights6 records

Customer concentration

• Xx.com/riverwhey
• Facebookfacebook.com/riverwhey.creamery
• LinkedInlinkedin.com/company/river-whey-creamery

Revenue estimate

Valuation estimate

Number of profiles

Profiles8 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about River Whey Creamery