Point Reyes Farmstead Cheese Co

In August, 2000, alongside their parents Bob and Dean, Jill, Lynn, Diana, and Karen Giacomini launched Point Reyes Farmstead Cheese Company on their family dairy, one hour north of San Francisco. The company’s award-winning line of hand-crafted cheeses include: Original Blue, California's only classic-style blue cheese; Bay Blue, a rustic-style, mild blue cheese with a salted-caramel finish; Toma, a buttery-flavored anytime table cheese; Gouda, made in the traditional method resulting in flavors of deep butterscotch; and the beautiful, brand-new Quinta, a soft-ripened, bloomy rind cheese wrapped in Bay Laurel-infused bark. Additionally, last year a line of flavored Toma was added, including TomaTruffle, TomaProvence, and TomaRashi. The Giacomini family practices sustainability on their 720 acre dairy where they milk 450 Holsteins daily. Since 1959, farming responsibly has been a focus, with specific attention on water conservation and land stewardship. In 2009 they installed a methane digester to generate clean energy while reducing the farm’s carbon footprint. In addition, multiple, on-farm reuse and recycling efforts helped garner the family the prestigious 2013 National Leopold Conservation Award. The Fork, a culinary and educational center on the farm, was opened in 2010. Focusing on agri-tourism, The Fork offers farm-to-table educational experiences for the trade, consumer and private groups. In 2018 the company expanded to Petaluma, 22 miles east in Sonoma County. The new location houses a second creamery, warehouse, and distribution center. The company’s pasteurized cheeses are produced in this facility while Original Blue, made with raw milk, is still handcrafted on the farm. 100 percent Women-Owned (and WBENC Certified), Diana, Lynn, and Jill now own and run the company that continues to be recognized nationally as an award-winning producer of the highest quality, hand-crafted, artisan cheese. The Point Reyes Farmstead product line is available at independent cheese shops and specialty grocers, at The Fork, local-area farmers’ markets, and online

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