River Whey Creamery Tours and Classes

Tour and Tasting Days

On the first Sunday of each month the creamery opens its Pack and Ship facility, including the cave system where all its cheese is aged. You hear the creamery's story, taste every cheese it makes, and can buy wedges at the end. There are two slots, 10 to 11:30am and noon to 1:30pm. Tickets are $10 a person, free for children under 10, and must be bought ahead so the team can prepare samples.

Cheesemaking Classes

The three-hour Hands On Cheesemaking Class covers fresh cheeses you can make at home: whole milk ricotta, fromage blanc and an acid-set cheese. It costs $95, is limited to twelve people and includes a creamery tour and a tasting; it often sells out. Founder Susan Rigg also teaches $200 advanced classes in two sessions, making a full batch of a milled curd (cheddar style), washed curd (gouda style) or blue cheese. Cancel at least 5 days ahead for a credit; bookings are otherwise non-refundable.

Groups and Private Tastings

Group tours for 8 to 24 people cost $20 a person ($10 for students) and last about 1.5 to 2 hours, covering both buildings, the caves and a tasting; students must be at least 8. A five-course curated tasting for 8 to 12 people costs $65 a person, and private wine or beer pairing dinners run from $95 to $150 a person.

Getting There

The dairy plant is at 17361 Bell North Drive, Suite 115, and the Pack and Ship facility, where tours and curbside pickups happen, is at 17353 Bell North Drive, Suite 104, in Schertz, northeast of San Antonio off I-35. Online orders can be collected Tuesday to Friday, 9am to 4pm. River Whey cheese is also sold at Antonelli's in Austin.