The American dairy represents the core of generational family businesses that made our country strong. The work is incredibly hard and unpredictable; the connection to the land is critical; the love of and care for dairy cows is wonderful to experience, and the product is on every kitchen table from coast to coast. Yet, operating a dairy farm focused on fluid milk is so incredibly challenging forcing farmers to seek ways to increase herd size and production to make ends meet. Some, like Point Reyes in California, have embraced a different approach, an exciting way of turning the page toward success through production of signature cheeses. At a time when much attention is paid to reducing carbon footprints and supporting local farming, this model of unique, signature cheese making is the right move at the right time.

Join CAFÉ Talks Podcast for our chat with Jill Giacomini Basch of Point Reyes Farmstead Cheese Company for an inside look at a model family run business producing some of the finest signature cheeses to be found anywhere. Their story is compelling.