At the Point Reyes Farmstead Cheese Company's The Fork — a new cooking school located in the heart of the historic Giacomini Dairy just east of Tomales Bay — you can see where your cheese is coming from and eat it, too.
For Kendall-Jackson chef Tracey Shepos, who has studied artisan cheese-making and taught two cooking classes at The Fork, that's a big plus.
“At the end of my class, I stepped outside on the patio and there were baby cows 10 feet away,” Shepos said. “You could walk up to them … and you could see how well they were treated.”
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