The Cheesemakers

Seana Doughty

Owner/Cheesemaker

Seana grew up in the suburbs of Southern California where she had zero farm experience and little exposure to fine cheeses. In 2008, she quit her desk job and got a cheese shop gig at Venissimo in Del Mar, CA, brought her first cheese to market less than a year later in August 2009, and co-founded California’s 5th licensed sheep dairy in June 2010 to secure a steady supply of sheep milk for her cheese. Seana is the Founder and Co-Owner, as well as Head Cheesemaker, and Affineur at Bleating Heart Cheese which is based in the lush Sonoma-Marin cheese region north of San Francisco, CA. She is also a partner and back-up milker at Black Oaks Sheep Dairy where much of the sheep milk for our cheeses is sourced. Seana is a member of the American Cheese Society, and has been on the Board of Directors of the California Artisan Cheese Guild since 2011, where she was President from 2012-2014 and is currently Board Chair. Seana's educational background includes a B.A. in Sociology from UCSD and she has completed several short courses in cheesemaking and dairying at Cal Poly University in San Luis Obispo and the University of Wisconsin. Seana's former career as a Research Administrator gave her lots of experience with grants, budgeting and regulatory compliance, all extremely valuable for life as a cheesemaker and small business owner! 

Dave Dalton

Owner/Cheesemaker

Dave grew up in the hills of Oakland, moving to Southern California for college. Like Seana, Dave had no farm experience and his exposure to fine cheeses did not come until young adulthood when he came to love gourmet food and cooking. Dave even pondered going to culinary school and spent some time working in a restaurant kitchen. Now Dave is the Co-Owner as well as Cheesemaker and Affineur at Bleating Heart Cheese. He is a member of the California Artisan Cheese Guild where he serves on the Cheesemaker Education Committee and the Regulatory Affairs Committee. Dave earned a B.A. in Chemistry from UCSD with minors in both Biology and Economics, and he has completed courses in cheesemaking and animal science at Cal Poly University in San Luis Obispo and Santa Rosa Community College. Dave's other passion is beer; he completed the UC Davis Master Brewer Program in 2009 and has worked at Stone Brewing Company in San Diego and Moonlight Brewing Company in Santa Rosa. Dave's other area of interest and experimentation includes charcuterie, so who knows....maybe one day we'll have our own Bleating Heart line of handcrafted charcuterie and meat products, and a brewery! In his former career, Dave managed a large scientific research laboratory at a world-renowned institute, so we are fortunate to have him apply those operations, facilities, management and laboratory skills here at Bleating Heart. Dave also directed the build out of the creamery, doing much of the work himself.

The Cheesemakers
The Cheesemakers
The Cheesemakers
The Cheesemakers
The Cheesemakers
The Cheesemakers
The Cheesemakers
The Cheesemakers
The Cheesemakers
The Cheesemakers
The Cheesemakers
The Cheesemakers