Saturday and the team (Tom, Sue and me) are on the road again! This time to the markets at Point Reyes, which like most things were badly affected by the pandemic and has just restarted again. The produce was all home grown and fresh, and it was nice to see that the local communities are supporting these markets. We passed Stinson Beach en route where the white sand and oceanfront make it one of the best swimming beaches in the area.
Departing Point Reyes we headed to our cheese tasting at Point Reyes Farmstead via the Tomales Bay Oyster Company. I have never seen such enormous oysters. You can buy them in any size. Not my cup of tea but to those who like oysters……
The cheese tasting was very interesting. We sampled 8 different cheeses ranging from truffle to blue cheeses. Also included in the cheese board were fruit, dips and nuts. It was very sunny and quite hot sitting outside in the courtyard but very pleasant.
The Giacomini family own this farm and have been making cheese here since August 2000 with the release of Original Blue. They have since expanded their product line to include an array of delicious cheeses. Everything is organic and the animals are well cared for in a natural environment.
Some trivia facts – to make one pound of cheese, it takes about five pounds of sheep’s milk, seven pounds of goat milk or ten pounds of cow’s milk!! The best way to store cheese is to wrap it in wax or butcher paper, then put it in the refrigerator’s vegetable crisper, a ziplock bag or a lidded container.
Again another lovely day and a journey home past beautiful countryside.
