History of Bleating Heart Cheese

Submitted by Seana on Sun, 06/06/2010 - 22:00
First day at home with my first 10 girls, after a loooooong and treacherous driv

Founded in June 2009, Bleating Heart Cheese began with a mission to enter the artisan cheese industry by producing a very small quantity of unique, handcrafted, premium quality “American Original” sheep milk cheese. Sheep milk is very hard to come by - you cannot just go to the store and buy it!

Sonoma Tomas

Cow Milk
2 lbs. avg. - aged 3 to 6 months
Sonoma Toma cheese handcrafted at Bleating Heart

Sonoma Tomas deliver a smooth creamy texture with an unapologetically rustic rind – it’s a mold party – achieved by careful patting and turning during aging. The buttery semi-firm paste coats the palate, pleasantly balancing the earthy notes of the natural rind. Available mainly in cow milk, with limited quantities of goat, and mixed milk tomas. Made from cow milk year round, made from goat milk in summer and fall.

The Flock

Submitted by Seana on Wed, 01/13/2010 - 17:50
Whoopi ('07)

I was fortunate to begin my cheesemaking by buying milk from my friend and fellow cheesemaker Marcia Barinaga, who owns the Barinaga Ranch sheep dairy in Marshall, CA. Sheep milk is very hard to come by! Since Marcia needs every precious drop of her flock's milk for her own cheese production, she could no longer sell me the amount of milk I need to keep my cheese in production. So, I had a choice to make: (1) stop making sheep cheese, (2) move to Wisconsin where they have lots of sheep milk, or (3) buy my own sheep and become a shephardess-cheesemaker. I went with option #3.

Syndicate content