The stainless steel vats arrived from the Netherlands, the computerized operating system was purchased from Canada, the air quality system came from France and the machine that foil wraps cheese wheels was made in Germany.
The components are key parts of a new $7.8 million production and distribution facility in Petaluma for Point Reyes Farmstead Cheese. Also crucial is the plant’s size. At over 20,000 square feet, the facility offers enough room for the family-owned business to quadruple its space for aging pasteurized cheeses.
The Giacomini family, the owner, has made a name in the last 18 years for producing an award-winning, non-pasteurized blue cheese at its farm on Tomales Bay. And with the recent completion of the Petaluma plant on Payran Street, the family is planning to double production in the next five years.
To read the rest of the story, please go to: The Press Democrat
