Producers of handcrafted cheese on the Giacomini family dairy overlooking Tomales Bay in Point Reyes, California.
Some say they can taste it. The Pacific coastal fog that so often settles over and lightly salts the pastures of Giacomini dairy. The crisp, pristine air. The lush, rye grass. Clearly, it brings a healthy freshness to the cheeses made at Point Reyes Farmstead Cheese Company.
When Point Reyes Farmstead Cheese was founded in 2000, the company already had the most important part. The then 40-year-old dairy farm had always been known for making the freshest, highest quality milk. The family's herd of Holsteins were all raised from birth right on the property, providing complete quality control from start to finish. The farm's first creamery was, and still is, right next door to the milking parlor.
In 2018, to fulfill the increasing demand for the nationally distributed and award-winning products, the company proudly opened a second production facility in the nearby town of Petaluma. Original Blue, the company's flagship, raw milk cheese, continues to be made on the farm in Point Reyes. Pasteurized cheeses, Toma, Bay Blue and Gouda, are handcrafted in Petaluma, where milk is sourced from neighbors who share sustainable farming philosophies and match the long-standing dairy family's highest standards for milk quality. Point Reyes Farmstead Cheese Company is now owned and managed by the Giacomini sisters, Jill, Lynn and Diana.