GOODBYE CHEESE LOVERS!
10 YEARS OF AWARD-WINNING CHEESES • 2009-2019
Bleating Heart Cheese enjoyed a decade of cheesemaking in California.
Our last remaining cheeses were sold in 2019.
It was our immense pleasure to share our handcrafted, award-winning
"American Original" cheeses with all those who supported us.
This site is no longer being updated,
but all content about our cheeses and our history will remain here.
***PLEASE CONTINUE SUPPORTING LOCAL ARTISAN CHEESEMAKERS***
Can y'all get funky? Funky Bleats is a funktacular blend of pasteurized sheep and goat milk, usually about 70% sheep/30% goat, with a washed rind and just the right amount of funk. This cheese was completely unplanned and only came about when in Spring 2013 a local goat dairy friend called up at the last minute to offer some excess milk. Cheesemaker Seana couldn't resist the temptation to experiment and devised a recipe in her head literally overnight. The next day, the goat milk was blended with sheep milk and Funky Bleats came to life. The rind of the cheese is faithfully washed a couple of times every week with a light brine solution. This sets the stage for the funky surface flora to move in and do their thing. The end result is a creamy mouthfeel and wonderfully funky aromatics from the slightly sticky and stinky rind. The paste is firm but moist with the flavor of the sheep milk in the forefront and the goat milk contributing just that little extra something to give the cheese added complexity and depth but without being overtly "goaty." Funky Bleats is great paired with a lighter style red, rose, or dry white. We also love it with sparkling wines and robust malty beers such as Belgian styles.
- ***BEST OF SHOW*** CALIFORNIA STATE FAIR 2016
- 3rd PLACE WINNER, AMERICAN CHEESE SOCIETY 2016
- GOLD MEDAL & BEST OF DIVISION, CALIFORNIA STATE FAIR 2014