IT'S A FAMILY AFFAIR
You could say our love of cheese is inherited. In 1904, Great Grandfather Tobias Giacomini left Northern Italy and landed in Northern California with a dream of raising chickens and cows. Here we are, over 100 years later, and we're still a family of passionate farmers, doing what we love.
Our family's journey started in 1938 when Grandfather Waldo moved his family to Point Reyes, where Bob was raised. In 1959 with his new bride Dean, Bob purchased our dairy farm (only 3 miles north of his parent's farm) to sell milk to the local creamery. Bob and Dean started with 150 cows and raised the herd to over 500 by the mid 1990s. They also raised four daughters.
TAKING CARE OF WHAT TAKES CARE OF US
Our land has been very good to us and we consider it our duty and honor to return the favor. We recently installed a methane digester that converts all our methane gas the unavoidable by product of manure into useable energy that powers our dairy and cheese plant operations. Weve also adopted cutting-edge technology to assist with waste management, water quality, pasture management, animal husbandry and our cheese making operation. After all, keeping our land and our environment healthy is the best way to ensure a whole new generation of Giacominis will be here on the farm, happily making cheese 100 years from now.
IT'S ALL ABOUT THE MILK
What makes our cheese at Point Reyes Farmstead so unique? The answer is simple its the milk. As a true farmstead cheese producer, we use only Grade A milk from our familys herd of cows raised from birth right on the property where the cheese is made, which means we have complete control over its quality from start to finish. It also means youll never taste the same unique flavors anywhere else.