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.
Toma is the Giacominis’ second cheese. It is reminiscent of a young Asiago, with flavors of butter, grass and a mild lactic tang. It is perfect for snacking or melting into a grilled cheese sandwich. A highly versatile cheese, it is also lovely paired with ripe stone fruit, honey, toasted nuts, hoppy beers or even a sip of Scotch.
Also available flavored with Togarashi, Herbes de Provence or Truffle.
Farm / Company: Point Reyes Farmstead Cheese Company
Cheesemaker: Kuba Hemmerling
Proprietor: The Giacomini Family
Affineur: Kuba Hemmerling
City, State: Point Reyes, CA
Milk Type: Cow
Milk Treatment: Pasteurized
Aging: 90 Days
Size(s): 10 pound wheel