Kuba Hemmerling joined Point Reyes Farmstead Cheese Company in 2009 as Head Cheese Maker and Plant Manager, taking charge of production for the company’s signature Original Blue. Since then, he’s played a key role in growing the creamery’s offerings, leading the development of new cheeses like Toma (2010), Gouda, and Bay Blue (2012). He helped launch the flavored Toma line in 2019—TomaProvence, TomaRashi, and TomaTruffle—followed by Quinta in 2021, and most recently, Fennel Blue and Truffle Brie in 2024. These additions have earned widespread recognition, picking up honors from the American Cheese Society, Sofi Awards, and Good Food Awards.
Kuba was born and raised in Miejska Górka, Poland, and earned an engineering degree in Food Technology from the Agriculture University of Poznań. His journey to the U.S. began with a work-abroad program that placed him at Traders Point Creamery in Indiana, where he honed his skills making everything from aged cheeses to yogurt and ice cream.
Before coming to Point Reyes, Kuba worked as Quality Assurance Manager at Davisco Foods Interntational in Minnesota, overseeing production and quality for their food ingredient division.
Now as VP of Operations, he manages two creameries and leads the Quality Assurance team. He’s also closely involved with the Robert Giacomini Dairy, just steps from the creamery, ensuring the milk supply meets the high standards Point Reyes is known for. He works hand-in-hand with the COO and Dairy Manager on everything from strategic planning to demand forecasting.
Outside of work, Kuba enjoys life in Point Reyes with his wife Jennifer and their son Enzo. He’s an avid sailor, cyclist, and home winemaker—and a devoted fan of his favorite European soccer team, Lech Poznań. These days, though, most of his soccer energy goes into cheering from the sidelines at Enzo’s games, where he's happily embraced his role as proud dad and unofficial assistant coach.
