Farm to Table

The slogan “happy cows come from California” has an entirely new meaning now that I’ve been to Marin County. On a recent trip to San Francisco, I made a morning excursion to visit the Robert Giacomini Dairy to see how Point Reyes Original Blue is produced. The countryside of this region is truly spectacular. As I entered the farm, those vivid 250 Holsteins are grazing along lush, springtime hillsides, overlooking Tomales Bay amidst a periwinkle sky. This farm is certified organic and produces much of it’s own energy through recycling processes.

Point Reyes Original Blue is produced shortly after the early morning milking in a facility adjacent to the milking barn. Raw milk, cultures, enzymes, salt & penicillium roqueforti are the only components of this handmade, farmstead cheese. The curds are cut, drained of whey, then poured into moulds where further draining occurs. The wheels are salt rubbed and cured for three weeks, then aged for about 5 months. The result is a great cheese for table, burger, or salad. With Memorial Day weekend approaching, you may need this cheese for all three.

Kuba, the cheesemaker, has begun producing fresh mozzarella that is sold locally in the Bay Area, as well as a fine, raw milk Toma. This Toma (I gladly accepted multiple samples) has a well balanced sweet & saltiness with light acidity and a semi-firm texture that will undoubtedly melt nicely with tomato, in-between two slices of sourdough, yumyum. I was pleased to hear it will be submitted to the American Cheese Society Competition this summer.

Thank you to the happy cows of Giacomini Dairy for closing the road when I tried to depart, and a heartfelt ‘dziekuje’ to Karen and Kuba for showing me around. MM