The Giacomini family has been passionate about farming for over 100 years, starting with Tobias Giacomini who left northern Italy in 1904 for a new beginning in northern California. After a couple of moves, the family eventually settled in Point Reyes, California in 1938. In 1954, Tobias’s grandson, Bob, and his new bride, Dean, bought land just up road from his family and started their own dairy farm with just 150 cows. Over the years, they managed to raise the herd to over 500 cows on 700 acres, and raise four beautiful daughters, Karen, Diana, Lynn, and Jill – also known as the Milkman’s Daughters.
When Bob realized that as a family they needed to decide what to do with the family farm, he called his girls back home. According to the family, their goal was “to create something that would combine our mutual appreciation of farm fresh food, our love for the land where we were raised, and our desire to keep our family’s legacy alive for future generations.” After releasing their flagship cheese, Original Blue, in 2000, the Giacominis then focused on another prized cheese, Toma, which incidentally means “cheese made by the farmer himself” in Italian!
What makes this award winning cheese unique is the milk that is used. As a true farmstead cheese producer, they not only use Grade A milk from the herd that they have raised since birth right on the property, but the pastures on their farm also produce the certified organic grass that accounts for the majority of the herd’s diet, keeping the cows happy and healthy. Since they are a true farmstead, this gives them quality control from start to finish all while giving their cheese a unique flavor that you will not find anywhere else. In fact, Point Reyes Toma has won several awards throughout the years including a gold medal at the California State Fair in 2011, and first place at the American Cheese Society in Montreal (American Originals, Cows Milk Category) in 2011, to name a couple.
Point Reyes Toma is all natural and made with cow milk, as well as being gluten-free and made with microbial (vegetarian) rennet. This semi-firm cheese is creamy with buttery flavor with a grassy tang finish making it the perfect cheese to go with just about anything! Try it alone on a cheese board, melt it on burgers or even add to sauces. As always, allow it to come up to room temperature before enjoying to get the full flavor.
Experience International Variety
You might receive a Gaperon, originating in France during the 14th Century, an
authentic Lancashire by Ruth Kirkham, and an Italian Taleggio matured in the
caves of Valsassina…all in one shipment!