cheese making
we know cows. so cheese comes naturally.
When we founded Point Reyes Farmstead Cheese Co. in 2000, we already had the most important ingredient: exceptional milk from our herd of Holsteins, all raised from birth right here on the farm. Our creamery sits right next to the milking parlor, allowing us to transform fresh milk into cheese within 20 hours of milking—a proximity and timeline that gives our cheese its distinctively sweet, high-quality milk flavor.
Our flagship Original Blue continues to be handcrafted on the farm in Point Reyes, made exclusively from the raw milk of our own Holsteins. In 2018, to meet growing demand for our award-winning cheeses, we opened a second production facility in nearby Petaluma. There we craft our pasteurized varieties— Bay Blue, Fennel Blue, Toma, TomaTruffle, TomaRashi, TomaProvence, Gouda, Quinta, and Truffle Brie—using milk from our farm as well as California dairies who share our commitment to sustainable farming and exceptional quality.
Consistency is at the heart of everything we do. It begins long before the cheesemaking process—with healthy soil, well-nourished cows, and the superior milk they produce. This farm-to-cheese approach ensures that every wheel we make meets the highest standards our family has maintained for generations. While our recipes rely on science, the true artistry comes from the craft, patience, and passion of our cheesemaking team. Their dedication shines through in every wheel, and you can taste it in every bite.
