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Bob Giaccomini has been dairying in Point Reyes since 1959. He is a smart and capable enough dairyman to have weathered the hardships facing fluid milk producers, but hit a point of frustration after 40 years of incredibly challenging work. When he started dairying, there were 100 dairy farms in the area; Today there are approximately 25. In the late 1990’s, Giaccomini was milking 500 Holsteins and he was beginning to see some pressure on his land to support that volume. He was also wondering about the business he had built and the legacy he had to leave to his four daughters. The family began thinking about a value-add product like artisan cheese because it allowed them to charge a price that supported their business, unlike their experience in commodity milk where the state or federal government is dictating the price. They opted to begin with a blue cheese because it was a versatile style, one that could be eaten on a cheese board or used in the kitchen. Working with their first cheesemaker they developed Original Blue. Point Reyes has gone on to develop Toma, an Italian-style table cheese to their offering. All of their cheeses are made with milk from their herd of Holsteins. Their farm is certified organic and their dairy is also American Humane Certified.
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Flagship - 1 lb.
Best of Beecher's
World's Best Mac and Cheese