Shepherdista
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.
Shepherdista, made exclusively from the milk of Lacaune-East Friesen dairy sheep that live and graze at the 28-acre Black Oaks Sheep Dairy in western Sonoma County, is made in small forty-gallon batches and then aged for 60-70 days. Available only during the summer months, the cheese, with its beautifully mottled, natural rind. Its name, a play on the words 'shepherd' and 'fashionista' combine Seana's style of combining farming with city-girl style.
Farm / Company: Bleating Heart
Cheesemaker: Seana Doughty
Proprietor:
Affineur:
City, State: Marin County, CA
Region: Weset
Country: USA
Milk Type: Sheep
Milk Treatment: Raw
Rennet: Traditional
Rind: Natural
Texture: Hard
Aging: 60 - 70 Days
Size(s): 1.5 to 1.75 lb. tomettes
