How the Giacomini Sisters Reinvented Their Family’s Dairy Legacy

April 11, 2025

Starting a business with family can be challenging—starting one with your siblings might seem impossible. Yet for the Giacomini sisters—Jill, Lynn, and Diana—their shared vision of transforming their family’s dairy into an artisanal cheese company has created one of Northern California’s most compelling success stories.

Their 720-acre farm overlooking Tomales Bay began as their grandfather Tobias Giacomini’s immigrant dream in 1901. By the late 1990s, as the artisanal cheese movement gained momentum in America, the sisters recognized an opportunity to reduce the family’s herd size while creating greater value from their milk. Point Reyes Farmstead Cheese Company was launched in August, 2000 when the first batch of the now iconic Original Blue was produced.

Between juggling the responsibilities of raising young children and accepting cheese as payment, the sisters’ early days in business were a testament to raw determination. The 2006 sale of their agricultural conservation easement to MALT provided some of the crucial support needed to continue to transform their traditional dairy into the Women’s Business Enterprise National Council (WBENC)-certified business that has redefined their family’s legacy.

Their team’s dedication to the craft and deep care for their animals translates directly into their expanding cheese portfolio, national accolades, and popularity amongst local chefs. For 25 years they’ve grown from selling at just local West Marin retailers and Bay Area farmers markets to operating two processing plants (on the farm and in Petaluma), selling across the US and internationally, and employing 125 people.

The company’s longstanding carbon farm plan continues to guide operations through rotational grazing, composting, and enhanced soil health practices. Since their founding, they’ve added methane capture for renewable energy, water reclamation, and closed-loop waste systems.

The Giacomini family has provided valuable leadership in partnership with MALT for decades. Their dad, Bob, was a founding board member from 1985–1996, Lynn served on the board from 2005–2014 including as board chair, and now Diana is helping shape sustainable agriculture’s future as MALT’s current board chair.

“The MALT easement was instrumental in helping us realize our vision,” reflects Jill. “It’s not only about preserving our family’s farming heritage but creating a legacy brand for this community to be proud of, our cheese is a product of this place.”

Key Innovations and Accomplishments:

Taste the Difference, Support the Legacy

Experience the difference that sustainable farming practices, meticulous craftsmanship, and family heritage make in every bite of Point Reyes Farmstead cheese. By choosing their award-winning products, you’re not just enjoying some of America’s finest artisanal cheese—you’re supporting a family business that champions environmental stewardship, agricultural preservation, and local economic development.

Visit their website to explore their full cheese portfolio, learn about farm tours, or find a retailer near you. Taste the legacy that three sisters built, and help ensure that sustainable family farming continues to thrive in Northern California for generations to come