Point Reyes Farmstead Cheese Company
Erin Clancy, ACS CCP, has a diverse background in the cheese industry. Erin has held various roles in companies such as Point Reyes Farmstead Cheese Company, where they served as the Midwest Sales and Business Development Manager. Additionally, they have been actively involved in the American Cheese Society, serving as a Member of the Board of Directors and volunteering.
Erin has also worked at Prairie Farms Dairy, Inc. as the National Retail/Specialty Cheese Account Sales Manager and at Counter Culture as the Partnership Coordinator & BOH Manager. In their role at Mystic Cheese Co, they were the National Sales Manager/Tasting Room Manager, responsible for sales, client relations, accounting, events, delivery logistics, and marketing.
Furthermore, Erin has experience as a Category Manager at Good Eggs, where they focused on perishable purchasing, inventory management, product availability, and expanding the specialty cheese selection. Prior to that, they worked at Whole Foods Market as a Specialty Team Leader/Associate Team Leader. Erin also interned at The Cheese School of San Francisco.
Overall, Erin's work experience demonstrates their expertise in sales, account management, business development, and promoting American cheeses. Erin has a strong commitment to the cheese industry and a passion for promoting and supporting the highest standards of cheesemaking.
Erin Clancy, ACS CCP, completed their Bachelor's of Arts degree in Hospitality Management, with a focus on Food and Beverage Management, at Kendall College from 2003 to 2006. In addition to their formal education, they have obtained two certifications. In September 2013, they became a Certified Cheese Professional from the American Cheese Society. In April 2015, they obtained their Certified Beer Server certification from the Cicerone Certification Program.
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Point Reyes Farmstead Cheese Company
Here at Point Reyes Farmstead Cheese Company, we believe that great cheese is made in the pastures. It's made in the natural grasses and cool ocean breezes on our coastal, Northern California farm. It's made by healthy, pampered and well-fed cows that we raise individually from birth. It's made by hand, by artisan craftspeople. It’s made for the people that love and appreciate great tasting food. It’s a journey that started back in 1904, when our Great Grandfather Tobias Giacomini left Northern Italy to pursue his vision of farming the fabled, fertile lands of California. Fast forward to 1959 when our parents, Bob and Dean, purchased our dairy farm on Tomales Bay and started making milk to sell to the local creamery. By the mid-1990’s, our father had grown the herd to over 500 cows and the farm established a reputation for producing the very highest quality milk. However, a dairy of that size on our property of 720 acres was just too big, causing too much stress on the land environmentally, on our limited natural resources and on the small staff working the farm. But there’s an expression here in the Giacomini family that says, when life gives you four daughters, make cheese. And so, after pursuing various business careers, we came back to help reduce the size of the dairy and transition the business into an artisan farmstead cheesemaking facility. In August of 2000 the first wheels of Original Blue, California’s only classic style blue cheese, were introduced to Bay Area consumers, adding to a family legacy of farming that dates back well over 100 years. Point Reyes Farmstead Cheese Company is our way of carrying on our family heritage, honoring the land we love so much, celebrating our passion for farm fresh food, and sharing it all with the people we consider our extended family – cheese lovers all across the country who can now experience the incredible flavors created from our small, family-run dairy farm.