Toma

An all-natural, semi hard, farmstead cheese made from pasteurized cows’ milk, Toma has buttery flavor and a subtle, grassy finish making this Toma perfect for snacking or melting into your favorite dish.  

Great as a stand-alone table cheese, for melting into pasta or risotto, in grilled cheese sandwiches and for grating on top of grilled vegetables, burgers or soups.  

Toma has a natural rind and is aged a minimum of 90 days. Certified Kosher by the Orthodox Rabbinical Council of San Francisco. 

Recipe

 Cheese, Sausage and Tomato Panini

Toma in Italian means “cheese made by the farmer himself" and using milk produced on their 3rd generation dairy farm, from cows that graze on Certified–Organic pastures, the Giacomini family has created a truly unique farmstead table cheese. 

The Giacomini family has been passionate about farming for over 100 years, starting with Tobias Giacomini who left northern Italy in 1904 for a new beginning in northern California. After a couple of moves, the family eventually settled in Point Reyes, California in 1938.

In 1954, Tobias’s grandson, Bob, and his new bride, Dean, bought land just up road from his family and started their own dairy farm with just 150 cows. Over the years, they managed to raise the herd to over 500 cows on 700 acres, and raise four beautiful daughters, Karen, Diana, Lynn, and Jill – also known as the Milkman’s Daughters.

When Bob realized that as a family they needed to decide what to do with the family farm, he called his girls back home. According to the family, their goal was “to create something that would combine our mutual appreciation of farm fresh food, our love for the land where we were raised, and our desire to keep our family’s legacy alive for future generations.” After releasing their flagship cheese, Original Blue, in 2000, the Giacominis then focused on another prized cheese, Toma.