Seana Doughty is the Founder, Co-Owner and Head Cheesemaker at Bleating Heart Cheese. The microcreamery is located in a renovated milk house on a historic 1,000 acre dairy ranch near Tomales Bay, in the lush Sonoma-Marin dairy region north of San Francisco, CA. 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 gig at Venissimo cheese shop in Del Mar, CA. It was behind the cheese counter where Seana finally figured out what she wanted to be when she grew up: a cheesemaker. She traveled to France in pursuit of all things cheese, then relocated to Northern California, bringing her first cheese to market in 2009. She then co-founded California’s 5th licensed sheep dairy in 2010 to secure a steady supply of milk for her cheeses. Seana is a partner at Black Oaks Sheep Dairy where much of the sheep milk for Bleating Heart cheeses is sourced. She 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 the University of California San Diego, where she took plenty of science classes in anticipation of going to medical school… little did she know how well those classes would serve her later when she became a cheesemaker. Seana has also completed courses in cheesemaking and dairying at Cal Poly University San Luis Obispo and the University of Wisconsin. Seana’s former career working in scientific research institutes gave her lots of experience with grants, budgeting and regulatory compliance, all extremely valuable for life as a cheesemaker and small business owner.