Just in case you missed it, Four E Dairy and Rocky Creek Maze were featured in the winter 2015 edition of Landscapes Magazine. If you want to learn about the farm history, milking process, and our corn maze, check out the article!
The construction of our cheese plant is coming along nicely, but it will still be a while until cheese is being produced and then aged. I know you are ready to taste the delicious cheese made from our fresh raw milk, but you may not have realized that you already can!
Susan Rigg, owner of River Whey Creamery, picks up our raw milk every Monday to make three fine aged cheeses: Keystone, an Italian farmhouse cheese, Caldera España, a Spanish cheese smoked over Texas pecan, and The Welshman, a Welsh cheese made with sea salt harvested in Wales. Is your mouth watering yet?!
In addition, she also makes two fresh cheeses which are not made from our raw milk, but they are just as delicious! St. Clements is available during the winter and is made with organic oranges and lemons, and Texas honey. Midsummer Surprise is a spreadable cheese that is available during the summer. It is made with Tahitian Vanilla Sea Salt and organic ginger. Oh. My. Yum.
River Whey Creamery artisanal cheeses are available at The Pearl Farmers Market in San Antonio on Saturdays and Sundays and the New Braunfels Farmers Market on Saturdays. If you can’t make it to the market, I have great news! They will ship their aged cheeses directly to you! Check out their online shop to order your cheese now!
As if that isn’t enough awesomeness, River Whey Creamery also offers monthly classes in which you prepare a dish using their delicious cheeses! If you want to keep up with the classes and other River Whey happenings, I highly suggest you like their page on Facebook.
Give River Whey Creamery cheeses a try and let us know what you think!