Corsica 2011




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This site is no longer being updated,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.


2011 trip to Corsica

Our big trip in the Spring of 2011 was spending two weeks on the amazing and beautiful island of Corsica, where most of the cheese is made from sheep milk, along with some goat too (no cows there). We were just blown away by the dedication to local products in every shop and store we visited, even supermarkets, which all had completely dedicated sections for Corsican cheeses. In Corsica they have their own "brebis du Corse" or Corsican ewes, which are very similar to the Sarda sheep that inhabit Sardinia, their neighbor to the south. These sheep are much smaller than the cross-bred dairy sheep we have in the United States. This was a truly unforgettable experience!





Tomme de Brebis, at the open air market in Ajaccio, birthplace of Napoleon
One of the many bottles of Corsican wine we enjoyed during our time there
Corsican dairy sheep on pasture
This is "brocciu" which is a Corsican specialty made from sheep whey, it's similar to ricotta but better. Brocciu is the only whey cheese to have AOC protection and is consumed all over the island.
Here is a flock of dairy sheep on their way to the milking parlor up the road
One of the many charming cheese labels, this one on a washed rind sheep cheese
Seana and Dave at one of the many stunning waterside villages
Corsican wine, sheep cheeses, charcuterie....Dinner :-)
In the streets of Bonifacio, the southernmost point of Corsica, just across the water from Sardinia