Buttery, approachable California farmstead cheese—equally good melted or sliced.
Point Reyes Toma, a semi-hard California cow's milk cheese with buttery cream and a grassy tang. Great for melting, sandwiches, or a board.
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Point Reyes Toma comes from the Giacomini family at Point Reyes Farmstead in coastal Northern California, where the herd grazes on the pasture above Tomales Bay. It's a pasteurized cow's milk cheese, semi-hard with a thin natural rind, and it sits squarely in the everyday-eating category that this farm does really well.
The paste is smooth and pliable, pale ivory, and breaks into clean slabs under the knife with just a little give. On the palate it leads with sweet cream and fresh butter, the kind of lactic pull you expect from healthy California milk, and then a quiet grassy tang comes in on the back end from the coastal pasture. The finish is clean and short, no funk, no sharpness, just a mellow milky note that fades.
This is a versatile cheese, the kind of wheel you keep around. It melts beautifully, it slices clean for a sandwich, and it holds its own on a board next to bigger flavors. Approachable without being boring, and a nice introduction to American farmstead cheese.
Semi-hard but still pliable, the paste gives a little under the knife and breaks into smooth, even slabs with a buttery finish on the blade.
Gentle and approachable, buttery and milky up front with a soft grassy tang on the back end. A mellow table cheese, not a statement piece.
Clean and short, the buttery cream fades quickly with a light grassy note left on the palate.
Strong fresh-cream and sweet-butter character runs through the whole bite, the kind of milky pull you get from healthy California cow's milk.
A faint browned-butter warmth underneath the cream, but no real hazelnut or broth depth at this age.
A whisper of pasture and fresh hay from the coastal grasses, clean and green rather than mushroomy.
No heat or peppery bite, this is a calm cheese from start to finish.
Natural rind
Thin natural rind, mild and earthy, adds a subtle savory edge against the buttery paste.
Toma stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The buttery paste leans into a lightly oaked Chardonnay, while a Pinot Noir or pale ale picks up the grassy tang without overwhelming the mellow flavor.
A versatile melter and snacker, so it loves crisp fruit and a sweet or sharp condiment to push back against the buttery cream.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
