Point Reyes Toma – Organic
The Giacomini family are third-generation dairy farmers and have had a presence in Point Reyes area for many decades. Bob Giacomini began milking cows in 1959. Over the years, Bob and his wife Dean, together with their four daughters, developed a shared vision of producing an all-natural farmstead cheese.
This dream was realized in August of 2000, when they founded Point Reyes Farmstead Cheese Company and produced the first vat of their now-famous Original Blue.
Milk comes from the Giacomini’s own closed herd of Holstein cows that graze organically certified pastures overlooking Tomales Bay. Following on the heels of their success with the Original Blue, the Giacomini family decided to create their version of a classic Italian cow’s milk table cheese.
Table cheeses, like Fontina or Provolone, are typically simple cow’s milk selections that can be eaten with a cheese plate or incorporated into a sandwich. This mild cow’s milk wheel is sweet, nutty, and versatile, with a firm texture that’s supple, snackable, and able to be melted down easily.
Toma is a pasteurized cow’s milk cheese with a buttery flavor and subtle, grassy–tang finish It’s an ideal cheese for melting in pasta and risottos or on top of soups, grilled vegetables, and meats. I like it in a grilled cheese sandwich with Carmelized Onion Jam.
Toma is all-natural, organic, gluten-free, and made with microbial (vegetarian) rennet.
The cheese has won many awards including a silver medal at the 2010 World Cheese Awards in London, a gold medal at the 2011 California State Fair, 1st place ribbon at the 2011 American Cheese Society in Montreal.