Taste the terroir of these handcrafted, artisan cheeses made by cheesemakers raised by Western Marin County dairy ranchers.

The Pacific coastal fog so often settles over and lightly salts the pastures of Giacomini Ranch where the cows live who make the milk for Point Reyes Cheese Co’s award-winning cheeses. The crisp, pristine air and the lush, rye grass clearly bring a healthy freshness to the cheeses made at the Farmstead.

Point Reyes Farmstead Cheese Co. has been a model for sustainable agriculture as well as an example of farming that promotes healthy food and a healthy environment for everyone.

And, in honor of International Women’s Day and Women’s History Month—Point Reyes Cheese is a women-owned business and certified Women’s Business Enterprise.

Learn more by watching Jane Pauley’s feature segment that was aired on NBC’s Today Show.

In August of 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 well over 100 years. Since then, the selection of cheeses crafted by Point Reyes Cheese Co. has grown to include:

Toma
In Italian, Toma means “wheel of cheese made by the farmer herself.” What better way to describe this versatile, any time, any table cheese.

Tasting notes
Semi-hard cheese, creamy in texture with a waxed rind
Creamy, buttery flavor
Grassy tang finish

Uses and pairing suggestions
The perfect any time snacking cheese, Toma is excellent for melting into pasta or risotto or in grilled cheese sandwiches. Grate on top of grilled vegetables, burgers or soups. Pair with sweet (peaches, fruit compotes), savory (toasted nuts, sautéed greens) and serve with hop-heavy beers, Pinot Noir or scotch.

TomaTruffle
TomaTruffle is the perfect combination of classic Toma paired with the aromatic flavors of Italian Black Truffles from Umbria. Reminiscent of undergrowth, fresh strawberries, dried fruit and a hint of cocoa, the earthy flavor marries beautifully with the buttery richness of Toma. TomaTruffle is the perfect decadent cheese for any celebration!

Tasting notes
Semi-hard cheese, creamy in texture with a waxed rind
The distinct, aromatic flavor of truffles combines with Toma’s signature flavor for an earthy, buttery delight

Uses and pairing suggestions
TomaTruffle is great as a snacking cheese or perfect for melting on eggs, sprinkled on warm potato chips or just enjoyed on its own with a glass of dry sparkling wine.

TomaProvence
TomaProvence is full of savory Mediterranean flavor. Complementing the creamy butter notes of Toma, they’ve added Herbs de Provence—a blend which includes Rosemary, basil, marjoram, savory, and wild thyme.

Tasting Notes
Semi-hard cheese, creamy in texture with a waxed rind
Creamy, butter notes of classic Toma accentuated by savory and rich Herbs de Provence

Uses and pairing suggestions
Great as a snacking cheese, TomaProvence is also perfect for pairing with olives, a fresh baguette, an abundant charcuterie board, and a buttery chardonnay.

Original Blue
The cheese that started it all has been produced on their family farm since 2000, California’s classic style blue cheese has an addictive flavor and is bold with hints of sweet milk and a peppery finish.

Tasting Notes
Milky white in color with blue-green veins throughout
Ultra-creamy texture with medium-strong blue mold flavor
Sweet, fresh milk with a medium-to-strong punch of blue flavor

Uses and pairing suggestions
Original Blue is great as a stand-alone table cheese, for topping salads, melting onto burgers and steak, mixing into pasta or risotto, incorporating into scrambled eggs and mashed potatoes, and so much more.

Pair with red wine like Cabernet and Zinfandel, where the fruit-forward berry flavors and a hint of spicy chocolate play nicely with the peppery finish of the cheese. Pair with malt-centric beers such as Lagunitas Brewing Company’s Hairy Eyeball and Imperial Stout. Last but certainly not least, Original Blue and vintage port are outstanding together!

All of Point Reyes Farmstead Cheese Co.’s cheeses are made from pasteurized, rBST-free cows’ milk, with microbial (vegetarian) rennet, aged for 90 days and gluten-free