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.

Shepherdista, a raw sheep's milk cheese, is made in small batches and then aged for 60-70 days. Its name, a play on the words "shepherd" and "fashionista," is representative both of Seana's interest in farming and her city-girl style. Available only during the summer months, the cheese has a beautifully mottled, natural rind. Its semi-firm paste offers pleasant tangy, lactic flavors that allow the milk's high quality to shine through.

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: Raw

Rennet: Traditional

Rind: Natural

Texture: Firm

Aging: 60 - 70 Days

Size(s): 2-pound wheel