Mozzarella (Point Reyes)
As farmers and ranchers, the Giacomini family have had a presence in Point Reyes for many decades. A descendant of Italian mountain dairy producers, Bob Giacomini began milking cows on his Point Reyes dairy in 1959.
Over the years, Bob and his wife Dean, together with their four daughters, Karen, Diana, Lynn and Jill, developed a shared vision of producing an all-natural farmstead cheese. This dream was realized in August, 2000, when they founded Point Reyes Farmstead Cheese Company.
Milk comes from the Giacomini's own closed herd of Holstein cows that grazes the pastures overlooking Tomales Bay.
Point Reyes’ hand-pulled traditional mozzarella is so fresh that it’s rarely—if ever—found outside of Northern California.
To make the rich yet soft cheese, Point Reyes’ cheesemakers mix fresh milk with some cream before inoculating the mixture with lactic acid bacterial cultures. These cultures convert sugars to lactic acid over several hours, helping the final product to develop its characteristic flavor. Once the curd is formed and cut, it’s scalded in hot water and then stretched and shaped into a ball form by hand. Balls are quickly packed in a water bath to be sold soon after.
Point Reyes’ mozzarella is light and soft, with a sweet milky flavor.
Pair it with a lighter white wine, such as a Sauvignon Blanc.