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Point Reyes Original Blue Cheese

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point reyes original blue cheese
Point Reyes Original Blue Cheese
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  • Raw
  • Microbial Rennet
  • Age: 2-4 Months
  • Cow Milk
  • by Point Reyes Farmstead Cheese Co.
  • United States
  • Approachable
  • Soft

This creamy blue is an instant California classic. Produced just outside of San Francisco, the cheese’s creamy-crumbly texture and tangy lactic flavors are punctuated by a piquant peppery finish. A classic spicy blue on any cheese board, it also lends itself to savory applications atop steak, or melted into pasta. Feeling sweet and salty? Try it with Rustic Bakery Cacao Nib Shortbread and Northwoods Apiaries Knotweed Honey.

“Point Reyes Original Blue holds a special place in my heart. During one of my first days at the counter, I gave a customer a sample and they immediately bought some to take home. This experience repeated itself throughout the day until I had sold almost three wheels. Since then, it has been one of my favorites. It’s an approachable cheese that many can enjoy, and it’s sweet enough to serve with chocolate or pears.”
Murray’s Marketing – New York, NY
Raw Cow's Milk, Cultures, Salt, Microbial Rennet, Penicillium Roqueforti

Allergens: Milk

  • Made from raw cow’s milk, Point Reyes Original Blue is uniquely creamy and distinctly Californian.
  • A herd of Holstein Cows born and raised on the Point Reyes farmstead provide the milk used to make the cheese.
  • Its blue veining gives the cheese a peppery finish.
  • Original Blue pairs well with everything from steak and pasta to pears and chocolate.

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.
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