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. In 2008, she made a life-changing decision to quit her desk job and immerse herself in the world of cheese, first as a cheesemonger in Southern California. She soon opened her own creamery, Bleating Heart, and began making sheep's milk cheese in the cooler climate of the Northern California coast.

Fat Bottom Girl is a pasteurized sheep's milk cheese that earned its unique name when Seana had to leave a batch of newly-made 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 batches, Fat Bottom Girl has a firm ivory paste with an orange rind. Aged for two months, it pairs well with red wines such as Petit Syrah and Pinot Noir, or a light farmhouse ale.

Available seasonally.

Farm / Company: Bleating Heart

Cheesemaker: Seana Doughty & Dave Dalton

Proprietor: Seana Doughty & Dave Dalton

Affineur: Seana Doughty & Dave Dalton

City, State: Tomales, CA

Region: West

Country: USA

Milk Type: Sheep

Milk Treatment: Pasteurized

Rennet: Traditional

Rind: Natural

Texture: Firm

Aging: 2 - 3 months

Size(s): 2 pound wheel