Point Reyes Bay Blue, California

by dccheese on October 4, 2013

in american cheese month,American-West,Cheese!,Cow

Starting our 31 days of essential American cheeses with two blues — as it happens, Bayley Hazen was followed by St. Pete’s Select in our very first posts — led us down a penicillium-laden path for the rest of this first week of American Cheese Month. For your Friday afternoon enjoyment, we offer Point Reyes Bay Blue,* made by the now-famous Giacomini sisters at Point Reyes Farmstead Cheese in California.

Point Reyes Bay Blue | CheeseandChampagne.com

Point Reyes first cheese, dubbed Original Blue, acquired a sister cheese last year. Where Original Blue is bright and briny, Bay Blue is its more mellow, fudgy, roasty counterpart. A rustic, Stilton-style blue, it reminds me almost of toasted marshmallow and I wouldn’t say no to pairing it with a little chocolate and something on the sweet side to drink. Bay Blue is made of pasteurized cows milk, sports a gorgeous natural rind, and ages at least 90 days.

Point Reyes Bay Blue natural rind | CheeseandChampagne.com

Despite being the new kid on the cheese counter, Bay Blue has won Best New Product at the Fancy Food Show 2013 sofi Awards, a Good Food Award, and a third-place ribbon for rinded blues at ACS 2013.

curd kid hearts Point Reyes Bay Blue | cheeseandchampagne.com

The littlest curd kid enjoyed it with a spoon. I know, I am embarrassed to admit I don’t always carry a cheese board in my car, so we had to make do for our impromptu after-school cheese snack.

Have you tried the two Point Reyes blues? Which is your favorite?

*A note for our mid-Atlantic readers: There is a local cheese known as Bay Blue made by Chapel’s Country Creamery in Maryland, which you may spot in our local cheese shops.

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