Susan Rigg was in the bookselling business for many years before re-orienting herself towards food, jumpstarting her life’s second “chapter” by enrolling in the Culinary Institute of America in 2007. After completing the culinary degree in upstate New York, she attended a short course in cheesemaking at Cal Poly in San Luis Obispo. Thus hooked on cheese, Rigg began developing products and designing her own creamery in Schertz, Texas, which released its first cheese in October 2014. Milk for River Whey’s line of fresh and raw milk aged cheeses is sourced from Mill-King Market & Creamery in nearby McGregor, Texas.
St. Clements is one of River Whey’s two fresh, seasonal cheeses; it’s made only in winter, when local oranges are available. Rigg makes the creamy combo by an acid-induced coagulation of the milk using orange juice and lemon juice. Citrus-sweet flavors are boosted by the addition of orange zest and Texas honey (sourced from Holdman Honey in Seguin) into the final mix.
Smelling like an orange creamsicle, St. Clements is simply addictive. It straddles a perfect line between tangy and sweet, and has an amazingly fluffy texture. It’s just tinged with fresh, zippy citrus flavors that never overwhelm the creaminess.
Stuff St. Clements into a cannoli or dust it with mini chocolate chips and eat it with a spoon.