Bleating Heart Cheese began in 2009 with a mission to produce unique, handcrafted “American Original” cheeses. The inspiration came shortly after founder Seana Doughty quit her desk job to go work at a neighborhood cheese shop. Finding herself thoroughly smitten by the science and art of cheese, Seana started down the road to becoming a cheesemaker and never looked back.

After moving to the lush Sonoma-Marin cheese region north of San Francisco, Seana made the first batch of Bleating Heart cheese in June 2009. Not long after starting Bleating Heart as a one-woman operation, Seana’s husband, Dave Dalton, became fully immersed in the business as well. Leaving behind careers in academic research administration, the husband & wife duo now manages all aspects of Bleating Heart together. Seana and Dave wear many hats, working both on and in the business with help from their small crew of awesome cheese loving employees, all faithfully following the Bleating Heart mantra: making seriously good cheeses without taking ourselves too seriously.

The newest creation from Bleating Heart, modeled after the French-style crottin, made with local, Organic milk. Dense, fudgy and toothsome flavors with notes of freshly cut grass.

Washed with Moonlight Brewing’s “Death & Taxes” black lager, aroma nuances of yeast and hints of chocolate. Dense and buttery with a fudge-like mouthfeel.

Firm but creamy texture, pleasing aroma & a nice buttery tang with a touch of sass from the subtly funky microbes that grow on the rind.

Approachable and appealing with a firm, ivory paste, a toothsome bite and a touch of salt. Nutty, buttery, sheep milk goodness.