Blue Ledge Farm

About the Farm

Blue Ledge Farm began as a dream conceived in Florence, Italy, where Greg and Hannah met while studying European art and culture. In 2000, at just 23 years old, this determined couple transformed their vision into reality by converting an old cow dairy farm into a goat operation. The barn that once housed seventy Holstein cows became home to their Alpine and LaMancha dairy goats, and what started with just four goats has grown into a thriving operation milking 125 goats and producing eleven varieties of artisanal cheese.

Established as a first-generation, family-owned dairy and cheese-making operation, Blue Ledge Farm has built its reputation on unwavering principles of respect for consumers, land, animals, and the local community. Their mission centers on creating high-quality products through sustainable farming practices, with every farm decision prioritized through the lens of environmental stewardship. The 150-acre property encompasses woods, hayland, pasture, and wetland, and in 2004, the couple demonstrated their commitment to conservation by selling their development rights to the Vermont Land Trust, ensuring their land would remain forever undeveloped.

Today, Blue Ledge Farm operates with a dedicated team of eight to ten employees, maintaining their focus on producing consistent, high-quality cheese through gentle handling and meticulous attention to detail. Their goats live what can only be described as a life of luxury, spending spring, summer, and fall days browsing in the woods before returning for 4 pm milking and evening lounging in grass pastures. The farm has earned Animal Welfare Approved certification and incorporates innovative sustainable practices including an underground aging cave, solar panels providing half their summer electricity, and a clean-burning biomass furnace that heats their facilities using locally-produced wood pellets.