THE FIRST INGREDIENTS ARE NATIVE GRASS
AND COOL OCEAN AIR.
Some say they can taste it. The Pacific coastal fog that so often settles over and lightly salts the pastures of the Giacomini dairy. The crisp, pristine air. The lush rye grass. Clearly, it brings a healthy freshness to the cheeses made here at Point Reyes Farmstead Cheese Company.
But that’s just one reason why we work so hard to preserve the incredible land we farm.
This beautiful Northern California stretch of land has sustained our family for going on four generations. So we feel honored, and obliged, to sustain it in every way possible. Not only as a legacy to pass along to our children and their children. But as a model for sustainable agriculture that promotes healthy food and a healthy environment for everyone.
WE KNOW COWS.
SO CHEESE COMES NATURALLY.
When Point Reyes Farmstead Cheese Company was founded in 2000, we already had the most important part. For decades, our farm was known for making the highest quality, freshest Grade A milk. Our family’s herd of Holsteins were all raised from birth right on the property, giving us complete quality control from start to finish.
Under the meticulous guidance of Head Cheesemaker Kuba Hemmerling, that same high-touch, all natural approach extends to cheesemaking. You have to get up pretty early to make cheese this fresh, so our crew begins each morning at 4 AM, filling vats with milk fresh from the dairy. For our farmstead cheeses, everything, from milking the cows to aging, happens right here on the farm. It’s the only way we know to make cheese that lives up to our standard for quality and freshness.
CHEESE MAKERS RAISED
BY DAIRY RANCHERS.
It’s a journey that started back in 1904, when our Great Grandfather Tobias Giacomini left Northern Italy to pursue his vision of farming the fabled, fertile lands of California. Fast forward to 1959 when our parents, Bob and Dean, purchased our dairy farm on Tomales Bay and started making milk to sell to the local creamery.
By the mid-1990’s, our father had grown the herd to over 500 cows and the farm established a reputation for producing the very highest quality milk. However, a dairy of that size on our property of 720 acres was just too big, causing too much stress on the land environmentally, on our limited natural resources and on the small staff working the farm. But there’s an expression here in the Giacomini family that says, when life gives you four daughters, make cheese. And so, after pursuing various business careers, we came back to help reduce the size of the dairy and transition the business into an artisan farmstead cheesemaking facility.
In August of 2000 the first wheels of Original Blue, California’s only classic style blue cheese, were introduced to Bay Area consumers, adding to a family legacy of farming that dates back well over 100 years.
Point Reyes Farmstead Cheese Company is our way of carrying on our family heritage, honoring the land we love so much, celebrating our passion for farm fresh food, and sharing it all with the people we consider our extended family – cheese lovers all across the country who can now experience the incredible flavors created from our small, family-run dairy farm.