Blue Ledge Farm

Blue Ledge Farm believes in a food system built on a foundation of respect for the land, animals, and consumers, as well as the community. They are ecstatic to be able to rear happy, healthy animals while also making fantastic cheese!  They became Animal Welfare Approved in 2016, and their goats have a great life! 

Greg and Hannah met in Florence, Italy, while studying European art and culture, and Blue Ledge Farm was born. In the year 2000, at the age of 23, the two began the process of converting an existing cow dairy farm into a goat dairy farm. Their Alpine and LaMancha dairy goats would be housed in the barn that had housed seventy Holstein cows. At Blue Ledge Farm, they started milking four goats and making cheese.  Today they milk over one hundred goats and produce eleven types of cheese from very fresh to semi-aged bloomy rind cheeses, to harder cheeses aged three months.  True to their mission, their focus is always on sustaining a high-quality, consistent product with lots of attention and gentle handling.

The 150 acres of Blue Ledge Farm consist of woods, hayland, pasture and wetland. In 2004 we financed our cheeseroom construction by selling our development rights to the Vermont Land Trust, thereby ensuring that our land will always be open and never developed. In 2009, wetlands were identified as one of our great natural resources and so we agreed to conserve our fifty acres of wetland and return them to their natural state as a valuable part of our ecosystem. 

They make 11 different cheeses which are aged in caves they built on their own property.  

Learn more about Blue Ledge Farm and their fantastic cheese here.