Point Reyes Bay Blue

There’s really only one problem with being neurotically obsessed with everything – and that’s being neurotically obsessed with everything.  Thus, when I tell people ‘Oh my holy crappity crap I am beyond in love with this cheese,’ nobody really gives a good God damn because, well, for one, people tend to not really care about other people’s eating habits and, two, they’ve heard it all before.

 

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And before that, too.  As it seems almost every cheese is my favorite.  But, for real you guys, this Point Reyes Farmstead Bay Blue cheese is actually my most favorite cheese ever.

 

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At least for now.

 

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So, what’s the big deal?  Welp, it tastes like creme brûlée and has the texture of dense, fudgy ice cream.  So, there’s that.  Plus, it’s from Point Reyes Farmstead – a family run farm which “uses only Grade A milk from our family‘s herd of cows raised from birth right on the property where the cheese is made, which means we have complete control over its quality from start to finish. It also means you’ll never taste the same unique flavors anywhere else.”  That unique flavor is due, in part, to the early morning fog which rolls in from the Pacific, lightly salting their lush, certified-Organic grass which constitutes the majority of their cows’ diets.  Essentially – if it comes out of the Bay Area, it’s legit.  That’s just how it goes on the West Coast.

 

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Bay Blue is the newest addition to the Point Reyes lineup and they claim it was inspired by the sheer natural beauty of the California coastal climate and locale.  This cheese recently won the 2013 Gold sofi Award (the Oscars of Specialty Food – a big effing deal, y’all) for Best New Product at the New York Fancy Food Show. On top of that, it won 2013 Good Food Award for cheese and earned a 3rd place ribbon at the American Cheese Society’s 2013 Annual Competition in the Rinded-Blue Cheese category.  I’m telling you – creme brûlée ice cream cheese – big hit.  HUGE.  I don’t even think Tesla could dream up such a genius idea.  These people are brilliant.

 

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The natural rind on this blue is just as delicious as the fudgy, slightly crumbly interior paste which is punctuated with blue-green veining.  The flavors and aromas hint at earth and mushrooms with a prominent salty caramel note.  This baby would be perfect for pairing with a glass of vintage Port, crumbled atop poached pears or grilled peaches or melted into mushroom risotto. Be still my freaking heart.

 

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In 1904, Tobias Giacomini, great grandfather to the current generation of Point Reyes farmers, left Northern Italy to raise livestock in Northern California.  Over 100 years later, the Giacomini family continues to passionately do what they love. Perhaps you saw the four lovely daughters who currently tend the farmstead on The Today Show??  They consider it their duty and honor to care for the land that has been so good to them by making adjustments, large and small, that will keep the farm, the land, and the world at large, really, running at its highest and greenest potential.  For instance, they recently installed a methane digester that converts the farm’s methane gas– into useable energy to power dairy and cheese plant operations. They also utilize cutting-edge technology to assist with waste management, water quality, pasture management, animal husbandry and their cheese making operation.

 

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So, while all that is amazing and incredible and necessary and awesome – the cheese tastes like CREME BRULEE ICE CREAM YOU GUYS HOLY SHIT WHAT IS HAPPENING THE WORLD IS SO WONDERFUL.  Marrying such a passionate group of farmers with the best tasting cheese in the world stands as proof that God exists.  For me, this cheese is church.

 

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Get some and let me know what you think.