Blue Cheese, 6 oz

Blue Cheese, 6 oz

from Point Reyes Farmstead Cheese Co

$9.99
Added
Not to play favorites, but the cheese that started it all holds a special place in our hearts.

Produced on Point Reyes Farmstead Cheese family farm since 2000, California’s classic style blue cheese is rindless, all-natural and gluten-free. The addictive flavor is bold with hints of sweet milk and a peppery finish.

  • Made from raw (non-pasteurized), rBST-free cows’ milk
  • Made with microbial (vegetarian) rennet
  • Aged 3.5 months
  • Gluten Free

TASTING NOTES: 
  • Milky white in color with blue-green veins throughout
  • Ultra-creamy texture with medium-strong blue mold flavor
  • Sweet, fresh milk with a medium-to-strong punch of blue flavor

USES AND PAIRING SUGGESTIONS: 

Original Blue is great as a stand-alone table cheese, for topping salads, melting onto burgers and steak, incorporating into scrambled eggs and mashed potatoes, and so much more.

Pair with red wine like Cabernet and Zinfandel, where the fruit forward berry flavors and a hint of spicy chocolate play nicely with the peppery finish of the cheese.  Pair with malt-centric beers such as Lagunitas Brewing Company's Hairy Eyeball and Imperial Stout.  Last but certainly not least, Original Blue and vintage port are outstanding together!


RECENT AWARDS: 
  • 2019 CA State Fair, Gold Award
  • 2019 US Championship Cheese Awards, 1st Place
  • 2019 Good Food Awards, Best Cheese
  • 2017 World Cheese Awards Silver Award
  • 2017 CA State Fair, Gold Award
  • 2017 Good Food Awards, Best Cheese
  • 2016 World Championship Cheese Awards, 2nd Place
  • 2015 Specialty Food Association sofi™ Award Finalist, Classic Specialty
  • 2011 Specialty Food Association sofi™ Award, Oustanding Cheese or Dairy
  • 2010 California State Fair Cheese Competition, Best in Show

About The Vendor

Point Reyes Farmstead Cheese Co

Point Reyes Farmstead Cheese Co

Point Reyes Station, CA | Website

It’s a journey that started back in 1904, when our Great Grandfather Tobias Giacomini left Northern Italy to pursue his vision of farming the fabled, fertile lands of California. Fast forward to 1959 when our parents, Bob and Dean, purchased our dairy farm on Tomales Bay and started making milk to sell to the local creamery. By the mid-1990’s, our father had grown the herd to over 500 cows and the farm established a reputation for producing the very highest quality milk. However, a dairy of that size on our property of 720 acres was just too big, causing too much stress on the land environmentally, on our limited natural resources and on the small staff working the farm. But there’s an expression here in the Giacomini family that says, when life gives you four daughters, make cheese. And so, after pursuing various business careers, we came back to help reduce the size of the dairy and transition the business into an artisan farmstead cheesemaking facility.

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