Janet Fletcher’s ritual weekend review is a new Blue from Point Reyes.
Although it is thrilling to observe the energy and enthusiasm among America’s new cheese makers, I’m most impressed by the producers with a marketing strategy.
These folks realize that the public is probably not clamoring for their next inspiration. They know they need to identify a market niche and create a consistent product. Most admirably, these cautious creameries do not release their experiments.
In my estimation, Point Reyes Farmstead Cheese in West Marin sets the standard for thoughtful, considered growth.
This family enterprise, run by dairyman Bob Giacomini and his four daughters, subjects its new products to rigorous scrutiny before release. Bay Blue, the 12-year-old company’s third cheese, debuted last fall and has already earned heady honors as the top-scoring cheese at this year’s Good Food Awards.