Point Reyes Blue is made north of San Francisco by the Giacomini family from the hormone-free raw milk of their small herd of Holsteins. It's a true farmstead cheese, one of only eight cheeses made from the milk of a farm's own herd in California and the only one that's blue.

To make sure its texture is extra creamy and its flavor as full and well balanced as we can push it, we usually wait until Point Reyes Blue is at least eight months old before selling. At that point it's full and mellow, with a smooth, long, sweet finish.

It's great any way you'd eat most other blues. On salad, pasta, potatoes, burgers, or roast beef sandwiches. If you like blue cheese, don't miss this one!