James Beard award winner Craig Stoll is serious about knowing exactly where his ingredients come from—so serious in fact that when the fava beans arrive at his backdoor he asks the farmer “which row did you pick from today.” In this episode the chef insists on meeting “the ladies” a herd of Holstein cows that provide milk for one of his favorite cheeses, Point Reyes Original Blue Farmstead Cheese. The chef finds himself on green pastured hills overlooking Tomales Bay where the coastal fog and salty Pacific breezes blanket the heifers. A real family dairy, the farmstead is managed by Bob Giacomini and his four daughters who delight in the chef’s focused interest. "Our cows eat local grasses all year long. The milk is consistent in our stable coastal climate. The salty, Pacific breezes help cure and age our cheese and we don't rely on milk from any other farm. This allows us the ability to guarantee consistent, supreme quality all year long" says Bob. In the cheese making room Stoll gently stirs the curd & whey with the artisan cheese making daughters who explain the process.