Point Reyes Original Blue
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 and produced the first vat of Original Blue.
Milk comes from the Giacomini's own closed herd of Holstein cows that grazes the pastures overlooking Tomales Bay.
Production begins at 3:30AM when milk is pumped to the make room in time for the morning's cheesemaking. After production takes place, the cheeses are allowed to sit in their forms overnight. The following day cheeses are unmolded and hand-salted over a three day period before being pierced on the fourth day. They are then taken to the curing room for about three weeks where they are cradled in a vertical position on racks, each wheel being rotated a quarter turn each day. This ensures that the butterfat is evenly distributed throughout the cheese.
The piercing of the cheeses with stainless steel needles allows the air into the cheese, where it reacts with the enzymes and bacteria and causes the development of the blue veining.
Finally cheeses are transferred into the the aging room where they are are left to mature.
Original Blue has a semi-soft, very creamy texture containing multiple blue veins. Flavors are balanced, with definite hints of butter, hay, sea salt and butterscotch.