The Giacomini sisters emphasize that for their cheeses, “the first ingredients are native grass and cool ocean air.” The land is extremely important to the Giacominis, founders of Point Reyes Farmstead Cheese Company, had has been for over a century. In 1904, their great grandfather Tobias Giacomini traveled from Italy with a dream to farm in California, and by 1990s, his grandson Bob and wife Dean had grown the farm to 720 acres with over 500 Holstein cows. However, that many cows on that size property was too many for the land to support, so they decreased the herd and their daughters, Jill, Lynn, and Diana, started making cheese instead of just selling fluid milk. With careful stewardship of their coastal pastures, they encourage healthy land and healthy cows which means great cheese!

Bay Blue is the newest cheese in the Point Reyes Farmstead Cheese Co. lineup. While there is plenty of bluing in the paste, it is not too sharp and strong, making it a favorite of those wary of blue and blue cheese obsessed alike. It is a crumbly blue with notes of earth and salted caramel, perfect for pairing with hazelnuts or tossing into a risotto. Or just eating plain right off the block, of course.