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I N N OVAT I O N 202 3 culturecheesemag.com 53 leaf on top—a symbol of its Northern California origin. Opinions vary on when is the best time to enjoy Quinta; typically, 30 to 45 days results in tangy, buttermilk notes. After that, earthier and mushroomy flavors emerge. Hemmerling suggests the flavor and texture is ideal at 50 days, but the shelf life is up to 100 days. Excited about promoting their latest cheese and settled into the reality of two locations, the sisters continue to deliberately chart their path forward. But they aren't navigating alone. Their 85-year-old father is still involved in the business on the dairy side and visits the farm from his home in Petaluma. "Our Dad is our biggest cheerleader," says Hagan. "He comes out and drives around inspecting the property—sometimes he never gets out of his truck—it's the life of a farmer." This enduring love for the animals and the land is clearly shared by Bob Giacomini's daughters and is at the heart of what keeps this modern company firmly tethered to its early farming roots. c Original Blue This aptly named flagship cheese is be- loved in the region and beyond. Made on the Giacomini family farm since 2000, the classic-style cheese is rindless and boasts bold flavors with a slightly peppery finish. Bay Blue This natural-rind blue complements Origi- nal Blue with a fudgier, dense consistency and sweeter flavor profile. Gouda Traditional Danish methods are used to create this creamy, nutty cheese, which has some slight crystallization. Toma It's no surprise this cheese has won medals at the American Cheese Society Judging and Competition and beyond. Creamy and buttery, this semi-hard cheese works equally as well as a table cheese or melted in pastas and vegetable dishes. TomaTruffle With a First Place finish in the Open Class: Semi-Soft, Flavored category at the 2022 World Championship Cheese Contest, this decadent cheese offers a perfect balance of creamy and earthy. TomaProvence Aged for a minimum of 90 days and infused with rosemary, basil, marjoram, savory, and wild thyme, this herbaceous cheese is a great choice for sandwiches. TomaRashi The most unexpected flavor of Toma brings tons of umami and just the right amount of spice. Notes of toasted nori, red chili pepper, and ginger all come through. Quinta This soft-ripened bloomy-rind cheese cap- tures the Northern California coastal terroir. Its soft, luscious interior boasts a slightly tart buttermilk flavor; as it ages, the spruce bark–wrapped wheel becomes more earthy with distinct mushroom notes. TASTING NOTES Original Blue with local farm-harvested Marin County honey.