52 culturecheesemag.com I N N OVAT I O N 202 3
wheel-turning robot, affectionately
dubbed Tina Turner, now has the
responsibility of turning 110 wheels per
hour on the 19-foot-tall racks where
Toma and gouda are aged. Consistent
turning ensures the cheese is exposed to
adequate air flow and keeps mold out of
the environment. Machines for washing,
brushing, and packaging also add to the
labor-saving upgrades.
A TASTE OF PLACE
While the Point Reyes team appreciates
the state-of-the-art second creamery, it's
their newest cheese they are collectively
most excited about. Quinta—their first
soft-ripened bloomy-rind cheese—was set
to be released in 2020, but the pan-
demic and supply chain issues delayed
its launch until 2022. The name, which
means 'farm' in Portuguese, pays hom-
age to the sisters' maternal grandparents
and mother Dean, who passed away in
2012. In addition, Quinta means fifth in
Spanish, and it's the 'fifth' core cheese in
the dairy's line. Finally, the soft-ripened
cheese commemorates Point Reyes
Farmstead Cheese Company's twentieth
anniversary of making cheese.
Each batch of Quinta turns out 450
4-inch wheels. Once the cheeses are on
racks, they are flipped, covered with
candida yeast, and then wrapped in
softened spruce bark that's been soaked
in a tea made from locally sourced Bay
Laurel leaves. The cheeses are closely
monitored for 30 days, growing just the
right amount of exterior mold in the
temperature-controlled room. Before
they are packaged and released, each
wheel is embellished with a Bay Laurel
"Our Dad is our biggest
cheerleader. He comes
out and drives around
inspecting the property—
sometimes he never gets
out of his truck—it's the life
of a farmer."
The farm's cows graze
with a view of Tomales Bay.
Cheesemaker Adi
prepping curds to be set
in molds for Bay Blue.
Quinta, the fifth cheese in
the Point Reyes' lineup.
BOTTOM
PHOOTO:
Molly
DeCourdreaux
