Blue Cheese - Point Reyes
A creamy, full flavored Blue cheese made from Grade A raw milk from a closed herd of Holstein cows that graze on the certified organic, green pastured hills that benefit from coastal fog and the salty Pacific breezes.
Available in a 6.5# wheel.
Use in salads and salad dressings, dips, sauces, and appetizers.
The Giacomini family started as a dairy farm on Tomales Bay in 1959. By the mid 1990's, Bob Giacomini had gained a reputation for producing the highest quality milk. In August 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 over 100 years.
At Point Reyes Farmstead, the cheese production begins with the morning milking at about 2:00 am. Around 4:00 a.m., the fluid milk is pumped directly into stainless steel vats in the cheese production facility adjacent to the milking barn, guaranteeing a freshness that can't be duplicated. Several natural ingredients are added to the Grade A, raw milk: cultures for flavor and to increase acidity, enzymes in order for the curd to form, kosher salt for flavor and mold (penicillium roqueforti) to create the blue veins in the cheese. When the milk reaches a specific pH level and the curd feels right (a combination of science and art), the curd is cut, the whey is drained from the curds and the curds are hooped (poured) into forms to make the wheels.
The following day the cheese is removed from the forms and taken to a curing room for about 3 weeks. In the curing room the wheels are hand-salted, turned numerous times by hand and punched with stainless steel needles to introduce oxygen into the body of the cheese. The oxygen is needed to activate the mold and create the blue veins found in Original Blue. The last step is the aging room. Here the wheels are left for 5-6 months. During this long aging process the creamy texture and full-flavors develop.
- Cream cheese