Sustaining a Family
“By adding a value-added product to the dairy, we reinvented our family farm,” says Lynn Stray (second from right). From left are sister Diana Hagan, herdsman Brian Waymire, father Robert Giacomini and sister Jill Basch. The red buildings at right house the Point Reyes Farmstead Cheese Co. operations.
Dairy by the Bay
This overview of the Giacomini Dairy shows the billowing black cover of the digester in the foreground and the red buildings of the cheese-making operation behind.
Happy California Cows
The Giacomini’s closed Holstein herd grazes on the hills above Tomales Bay, just a stone’s throw away. The coastal fog and salty Pacific breezes imbue the pastures, cow milk and ultimately the cheese with an award-winning flavor. The dairy’s cows graze off of the land six to eight months of the year, ensuring their health and exercise as well as continual grazing and grass re-planting.
The dairy sits along Tomales Bay and adjoins the Point Reyes National Seashore. The area protects natural habitat and wildlife while allowing some agricultural use. Giacomini Dairy is one of only three dairies along Tomales Bay.
Bob Giacomini (left) relies on dairy herdsman Brian Waymire to manage the farm’s operations.
The Giacomini Dairy milks 350 cows twice a day in this milking parlor. The dairy produces 3,000 gal. of milk a day, with a 27,270 lb. per-cow production.
Launched in 2000, Point Reyes Cheese Co. produces four branded – and award-winning - cheeses: Original Blue, Point Reyes Toma, Point Reyes Bay Blue and Fresh Mozzarella.
Blue Cheese on Board
The Point Reyes Farmstead Cheese delivery truck heads out with a load of cheese from the dairy’s cheese-making operations.
“We want to be as sustainable as we can,” says Bob Giacomini (second from right). With him are (from left) daughters Diana Hagan and Jill Basch, herdsman Brian Waymire and daughter Lynn Stray.