Bee Susan Rigg started her journey in 2007 when she retired from the book-selling business and turned her attention to her culinary aspirations. Susan graduated from the Culinary Institute of America in Hyde Park, NY and went on to complete the Cal Poly San Luis Obispo Artisanal Cheese Maker's Short Course.
She continues to feed her curiosities and passion for cheese making by continuing her studies under cheese-making greats like The Cellars at Jasper Hill in Vermont and Trethowen's Dairy. She and her team at River Whey Creamery make four artisan aged cheeses and three seasonal fresh cheeses, all in San Antonio, TX.