Point Reyes Bay Blue
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- Animal Rennet
- Age: 2-4 Months
- Cow Milk
- by Point Reyes Farmstead Cheese Co.
- United States
Point Reyes Bay Blue is an award-winning blue from Northern California with a peppery profile. The cheese’s sweet, milky base blends perfectly with earthy undertones and a touch of salted caramel to create a complex blue with a creamy, fudge-like texture and a zesty hint of cracked black pepper. We like Bay Blue with a drizzle of Bee Seasonal Organic Eucalyptus Honey or with a rustic meat like Brooklyn Cured Sweet Sopressata.
- Northern California’s Point Reyes Creamery gained popularity with the release of their Original Blue.
- Point Reyes cheesemaker Kuba Hemmerling made Bay Blue from the leftover milk of a batch of Original Blue.
- The idea was to make a rustic blue that would speak to and celebrate California’s coastal climate.
- Bay Blue is made with traditional animal rennet, while all of Point Reyes’ other cheeses are vegetarian.
- Bay Blue has won at least 11 awards, the most recent of which being the title of Best Cheese at the 2018 Good Food Awards.
Harder blue cheeses can stay fresh for up to two to three weeks in a crisper drawer when wrapped tightly and unopened, while softer blues may start to dry out after approximately two weeks. The best thing to do is keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. Additionally, we recommend wrapping your blue cheese in aluminum foil. All cheeses and meats are perishables—by definition they degrade over time—so we encourage our customers to enjoy the cheese while it's in peak condition!
- Point Reyes Farmstead Cheese Company originally began as a dairy farm in 1959 before shifting to cheesemaking full-time in 2000.
- Based 40 miles north of San Francisco, Point Reyes uses environmentally conscious production methods in their operations.
- The farmstead harvests methane-powered renewable energy, conserves water through reuse and recycle programs, manages their pastures with acute erosion-control methods, and reduces greenhouse gas emissions with practices that maximize carbon sequestration.
- A second creamery was opened in 2018 to meet increasing demand.
- Pasteurized cheeses like Toma, Bay Blue, and Gouda are produced at this Petaluma location from locally-sourced milk.
- The raw-milk Original Blue continues to be made at the Point Reyes farmstead.