Point Reyes Farmstead Cheese Co. was started in 2000, but the family farm’s history goes back much further than that. Bob and Dean Giacomini bought the 720 acre dairy farm on Tomales Bay back in 1959. They produced fluid milk only, and sold it to a local creamery. By the mid-90s, Bob had grown the herd to over 500 cows, and had a reputation for producing exceptionally high quality milk. But a dairy of that size was too large for their land, and stressed the natural resources of the farm. That’s when Bob and Dean’s daughters stepped in. They’d each gone off to pursue their own careers, but returned to the farm to help their dad reduce the size of the dairy and transition the business into an artisan cheesemaking operation. 

Their first cheese was Point Reyes Original Blue, which exploded in popularity in the Bay Area almost immediately. They have slowly added new cheeses to their line up over the years, now making over a dozen different products. Their cheeses are California originals – distinct, but easy to love. 

Today Point Reyes Farmstead Cheese is run by sisters Diana, Jill, and Lynn, and is a model for sustainable agriculture throughout the industry. They harvest methane-powered renewable energy, conserve water through innovative reuse and recycling programs, and use farming practices that maximize carbon sequestration to reduce greenhouse gas emissions. They manage their land with careful attention to erosion control so they can maintain their nutrient rich pastures and ensure their cows have a healthy diet. Their land stewardship and dedication to sustainability are exceptional and inspirational, and their efforts pay off in the outstanding quality of their cheeses.