The Giacomini family traces its roots to the mountainous terrain of northern Italy. In the early 20th century, Tobias Giacomini left Europe to settle in Northern California. A half-century later, his grandson, Bob, and Bob’s new wife, Dean, bought a farm near Tomales Bay and began raising Holstein cows and selling milk to a local creamery. Their herd grew from 150 to 500 by the mid-1990s, and the farm’s lush pastures are now certified organic. Bob and Dean had four daughters and, in 2000, the family launched the Point Reyes Farmstead Cheese Company, using its own milk to make its first cheese, Point Reyes Original Blue.
The company is now introducing a lovely, hand-pulled, fresh mozzarella. The 8-ounce pieces have a tender texture and a pleasant lactic tang, thanks to cultures that are used to gently acidify the milk. Use this delicate cheese on pizza, alongside juicy watermelon, sliced on grilled vegetables or classically paired with fresh tomatoes, basil and a drizzle of olive oil.
Farm / Company: Point Reyes Farmstead Cheese Company
Cheesemaker: Kuba Hemmerling
Proprietor: The Giacomini Family
Affineur: Kuba Hemmerling
City, State: Pt. Reyes, CA
Milk Type: Cow
Milk Treatment: Pasteurized