California’s first and only traditional blue cheese! Made in Point Reyes, California by the Giacomini family with raw cow’s milk from their own herd of Holsteins. The California fog and ocean breezes keep the cows cool and the grasses lush, a formula for some really great milk.
A long-time dairy family, the Giacominis started making cheese in 2000. They decided on blue cheese for its appeal both in the kitchen and for its role as part of a cheese course. The result? A sumptuous cheese that’s both big and balanced. Each wheel is aged a minimum of six months, giving the cheese time to develop its signature creamy-crumbly texture and intense flavor. Bright, tangy and acidic, this is a great blue cheese to pair with fresh fruit, a crisp white wine, or something sweeter for dessert.