Point Reyes Bay Blue

$28.99/Lb


The Northern Californian creamery of Point Reyes has been creating award winning cheese for over 15 years. This, the most recent addition to their family of cheeses, is no exception. Bay Blue took home the award for Best New Product at the 2013 Fancy Food Show in NYC. It has become a standout due to the intriguing progression of flavors the cheesemakers developed. You’ll notice sweet and mellow earthy notes in the beginning before finishing off with a tang of salted caramel. Pair these flavors with its creamy, fudge-like texture and you’ll want to give it awards too.


Just the Facts

Country
United States
Region
California
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Animal
Age
90 Days

Pour a glass of...
  • Riesling

    This food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.

    Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.

    Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinker like Willoughby (playing up the sweet/salty contrast).



    Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.

    Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.

  • Sauvignon Blanc

    Typically bright and lemony, with clean citrus flavors. Can also have grassy and vegetal aromas (think green bell pepper).

    Pair with: Soft, creamy goat milk cheeses, triple crèmes or mixed milk cheeses with a mineral edge, like Nettle Meadow Kunik or La Tur.



  • Wheat Beers

    Wheat Beer, Weisse, Hefeweizen, Wit

    Pair with: Bright, tangy goat’s milk cheeses like Westfield Capri and buttery bloomy rinds like Nettle Meadow Kunik.