Fat Bottom Girl
Seana Doughty grew up in Southern California, where the only cheeses in her childhood home were Velveeta & Kraft singles, along with the occasional commodity block cheddar. However food had always been a passion. After spending several years doing administrative work at The Salk Institute and The Scripps Research Institute, she made a life-changing decision to immerse herself in the world of cheese. Less than a year later, she began her cheesemaking life in the cooler climate of the northern California coast.
Bleating Heart is a raw milk cheese made from the milk of a small herd of 30 sheep, one of only four sheep milk dairies in California. Fat Bottom Girl garnered its name when Seana had to leave the cheese to run out to take care of the afternoon milking. When she returned, the cheeses had flattened a bit under their weight, creating an asymmetrical shape with a flat bottom. Made in small 20 gallon batches, Fat Bottom Girl has a firm ivory paste with an orange rind. Aged for more than two months it pairs well with red wines such as petit syrah and pinot noir or a light farmhouse ale.
Farm / Company: Bleating Heart
Cheesemaker: Seana Doughty
Proprietor:
Affineur:
City, State: Marin County, CA
Region: West
Country: USA
Milk Type: Sheep
Milk Treatment: Raw
Rennet: Traditional
Rind: Natural
Texture: Firm
Aging: 2 - 3 months
Size(s): 2 pounds
