From Marin’s Misty Pastures to Your Plate

Nestled just north of San Francisco, the Point Reyes Farmstead Cheese Company thrives where cool ocean breezes and dense coastal fog nurture lush, organic pastures. The Giacomini family, dairy pioneers since 1904, transformed their 700-acre Holstein dairy farm into an artisanal cheese haven in 2000. Their latest creation, Fennel Blue, introduced in 2024, is a thoughtful evolution of their signature Bay Blue, capturing maritime terroir and botanical intrigue in every wheel.

The Milk and Microbes Behind the Magic

Fennel Blue’s foundation is milk from a closed herd of about 500 Holsteins, renowned for high volume and dependable fat-to-protein ratios. This consistency is critical for producing the signature semi-soft texture and sustaining the growth of blue mold. Importantly, Fennel Blue uses pasteurized milk, a choice ensuring consistent safety and flavor control, especially when introducing bold elements like whole fennel seeds.

Traditional animal-derived rennet is employed to help produce the dense, fudge-like curd which ages gracefully over 90 days or more. This enzymatic approach promotes a proteolytic breakdown that enriches texture and amplifies the umami character distinctive to Bay Blue varieties.

What Exactly Is Fennel Blue?

Fennel Blue is a farmstead, blue-veined cheese that also earns the “flavored” label thanks to its incorporation of whole fennel seeds. This botanical addition infuses the cheese with a subtle sweetness and warmth, thanks largely to anethole, the aromatic compound providing a licorice-like finish. Rather than masking the classic blue aroma, the fennel seeds create a harmonious counterpoint to the cheese’s mild-to-medium pungency.

Open-air aging allows a natural rind to form, contributing a rustic appearance and gentle chew that contrasts beautifully with the moist, creamy interior. With moisture content held between 42 and 44%, Fennel Blue fits into the semi-soft category, firmer than a brie but softer than cheddar, making it versatile for slicing, crumbling, or spreading.

How to Enjoy: Pairing Tips for Cheese Explorers

Bold blue cheese lovers and curious palates alike will find plenty to love in Fennel Blue’s flavor profile. The earthy, umami notes driven by the blue mold mingle seamlessly with fennel’s sweet, botanical hints and a surprise “salted caramel” finish.

Pro Pairing Tip: Opt for a vintage Port or an off-dry Riesling; both wines offer enough sweetness and acidity to balance the cheese’s saltiness and herbal depth. For beer enthusiasts, malty brown ales and robust stouts complement the cheese’s fudgy texture and caramel undertones nicely.

Food Matches That Elevate

Beyond the wine and beer glass, Fennel Blue shines on a platter. Try it with toasted hazelnuts to echo the nutty notes or pair it with bright orange marmalade to amplify the fennel’s licorice sweetness. Crumbling it over bitter greens, apples, and pecans enlivens any autumn salad, while melting it into risottos or lamb burgers adds a luxurious layer of flavor. For a truly novel twist, sip alongside a gin and tonic, where the cocktail’s botanical notes echo the fennel’s charm.

Terroir Tales: The Giacomini Legacy

The Giacomini sisters, Jill, Lynn, and Diana, now 100% women owners of this farmstead venture, carry a century-old legacy steeped in family, sustainability, and artisanal mastery. With innovations like robotic milking systems that reduce cow stress and methane digesters powering the farm, their environmental footprint remains low while quality remains sky-high.

Recognizing Quality and Knowing When to Say ‘No’ to Spoilage

Blue cheeses like Fennel Blue naturally sport blue-green veining and sometimes emit a faint ammonia scent, both signs of proper maturation. However, be alert for pink or neon orange molds, excessive sliminess, or persistent pungency that stings your nose, all clear indicators of spoilage.

Find Fennel Blue Near You

For residents and visitors in Pagosa Springs, this unique cheese awaits discovery at Murray’s Cheese inside City Market. Whether you’re a longtime blue cheese aficionado or just savoring more adventurous flavors, don’t miss your chance to experience the sophisticated balance of coastal terroir and botanical artistry in every bite of Fennel Blue.

Pronunciation Guide

Getting the name right is part of the experience: say “FEN-uhl BLOO” for the cheese and “POYNT RAY-ess” for the producer, respecting its Northern California roots.

Let Fennel Blue inspire your next cheese board or culinary creation, because sometimes, a little fennel goes a long way in turning tradition on its head.