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Spend a day with Relish visiting two family-owned artisan creameries—one large and establish and the other new and emerging—where guests will learn about sustainable dairies and cheese making methods plus taste and cook with award-winning cheeses.

Participants will meet at the beautiful Point Reyes Farmstead overlooking Tomales Bay for a behind-the-scenes tour of the dairy and creamery with co-owner Jill Giacomini Basch. Guests will learn how the Giacomini Family make their famous and delicious Point Reyes Blue and Toma cheeses in addition to reviewing their sustainable farming techniques designed to protect the fragile Tamales Bay ecosystem.

After the tour, cheese maker Kuba Hemmerling will personally lead a tasting of all the Point Reyes farmstead cheeses. Then the class will spend time in the stylish kitchen at The Fork at Point Reyes making a seasonal cheese-infused lunch. You'll relax and savor their lunch with local wines for a nice break in between the cheese tours. Of course, you will be able to purchase ultra-fresh Point Reyes cheeses to take home.

After lunch, the class will caravan over to the Nicasio Valley Cheese Company where the Lafranchi family has been farming in West Marin since 1919. The fourth generation of Lafranchis began making organic farmstead cheese last year with milk from their herd of 400 Holstein cows. Though relatively new, the Nicasio Valley Cheeses are garnering rave reviews for their cow’s milk cheeses. You'll tour the dairy and watch the cheese making as you learn about cheeses inspired by their Swiss-Italian ancestors. The class will end the day with a tasting in the charming cheese shop where you’ll have the opportunity to purchase cheeses to take home.