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Tomales Bay, CA cheese country
Photo by Kodiak Greenwood; written by Maria Finn

A day out in cheese country

The Giacomini family makes its tangy, creamy Point Reyes Original Blue cheese on 700 rolling green acres on Tomales Bay. And with the opening of their new cooking school, the Fork, you’re all invited. The day starts not in the kitchen but with a tour of the family farm, usually led by patriarch and dairyman Bob Giacomini. The family credits their happy cows and the fog drifting in off the Pacific for the cheeses’ flavor, but as the master cheesemaker walks you through a tasting, you’ll see that aging and enzymes are at play too. The day’s capper is a cooking demo by a local celebrity chef (John Ash teaches March 25) who serves a multicourse lunch that makes local wines and those cheeses truly shine. Monthly farm tours with cheese tasting ($25) and cooking classes (from $65); theforkatpointreyes.com


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