Although commercial production of Point Reyes blue cheese only began in 2000, it has quickly become a culinary standard for American blue cheeses. It has been aged a minimum of 6 months prior to leaving the production facility.
As an all-natural farmstead cheese, it is produced using only milk from the company’s on-facility herd of cows, ensuring extremely fresh milk daily. Point Reyes production uses vegetable based rennet to create the curds, meaning that it is completely vegetarian. Point Reyes cheese has also been certified as kosher dairy.
Note: The colored veins in blue cheeses are the result of inoculation with Penicillium roqueforti, which is in the same family of molds that produce penicillin. While those with penicillin allergies need not worry about reactions, the presence of the mold in this cheese can dilute medical penicillin’s effectiveness if consumed while taking this antibiotic.
