We know milk, so cheese comes naturally

40+ years of dairy farming on Tomales Bay came before the first wheel of cheese.

Where the Cheesemaking Happens

From Point Reyes to Petaluma

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 right here on the farm. Our original creamery sits beside the milking parlor in Point Reyes, allowing us to begin transforming fresh milk into cheese within hours of milking. That close connection between farm and creamery helps create the sweet, fresh milk flavor that has defined our cheeses for over 25 years.

Our flagship Original Blue is still handcrafted in Point Reyes using raw milk exclusively from our own herd. As demand for our award-winning cheeses grew, we expanded in 2018 with a second creamery in nearby Petaluma. There, we craft our pasteurized cheeses, including Bay Blue, Fennel Blue, Toma, TomaTruffle, TomaRashi, TomaProvence, Gouda, Quinta, Brie, and Truffle Brie, using milk from our farm as well as from trusted California dairy partners who share our commitment to quality and responsible farming.

Workers in blue uniforms and hairnets process white cylindrical blocks in a clean industrial food production facility with stainless steel equipment and tables.

Great Cheese Starts in the Soil

Healthy Land, Healthy Cows, Exceptional Milk

Every wheel of cheese begins long before cheesemaking. It starts with healthy soil, thriving pastures, and well-cared-for animals. Our 460 milking Holsteins are raised with intention - nourishing diets, comfortable environments and unwavering attention to their health. No shortcuts. No compromises. The result is milk with rich, consistent quality and a depth of flavor that transfers to every cheese we make. 

More Than a Recipe

Cheesemaking is Both a Science and an Art

Crafted with time and patience, our recipes are guided by decades of experience and precision. We know that great cheese can never be rushed. Every batch requires careful attention from our team of expert cheesemakers at both locations. From make day to the aging room, our cheesemakers monitor each wheel throughout its journey, only releasing finished batches after they have been tasted and evaluated for quality and consistency.

Artisan Craft Meets Modern Technology

Say Hello to Tina Turner, our cheese wheel turning robot. Tina works 24/7 in our aging room, brushing and turning every wheel of Toma and Gouda to keep them healthy, clean, and beautiful.

Fun fact: her name was chosen through a community naming contest and when someone suggested Tina Turner, we knew immediately. She's simply the best.

Meet the cheesemaker

Questions with our cheesemaker, Kuba Hemmerling


What first drew you to cheesemaking?

During my internship in the Midwest in 2005, I worked at a small creamery that processed fluid milk, flavored milk, yogurt, ice cream, butter, fresh cheeses, and aged cheeses. It was during that time that I became particularly interested in cheesemaking. I was drawn to the complexity of the process—it involves far more than simply mixing ingredients. Cheesemaking requires a deep understanding of cultures, enzymes, milk chemistry, and aging techniques in order to produce different styles and qualities of cheese. In my opinion, it is one of the most intricate and challenging disciplines within the dairy industry.

If you could give one piece of advice for enjoying your cheese, what would it be?

Always serve cheese at room temperature to allow its full flavor and texture to develop. If you have purchased pre-cut wedges, I recommend lightly scraping the exposed face before serving to ensure the best possible taste and presentation.

What keeps you committed to this craft, even on the hardest days?

Cheesemaking is both an art and a science, and no two days are ever exactly the same. The ability to transform high-quality milk into something unique and expressive is incredibly rewarding. Seeing people enjoy and appreciate the final product—knowing the level of care and expertise that went into it—makes even the most challenging days worthwhile.