Does Leap

About the Farm

Does' Leap began in 1997 with humble beginnings on a rough piece of land in Bakersfield, Vermont, where founders fresh out of graduate school in Sustainable Agriculture started with just a yurt, three goats, and a vision. Though they had plenty of ideas about creating an integrated system of plants and animals that would complement each other, build good soil, and produce delicious nutrient-dense food, they lacked practical experience. Through many trials and challenges over the years, goats and grazing remained the centerpiece of their operation.

Over more than 20 years, the farm has evolved into something the founders are truly proud of. The small scale allows for flexibility to continuously improve systems for both land health and animal welfare, creating synergy between different aspects of the farm. The land has improved dramatically, the goat herd has become healthy and vibrant, and the pigs develop a wonderful glow while on pasture. The farm has achieved remarkable self-sufficiency, producing increasing amounts of high-quality hay, heating facilities and pasteurizer with wood from their own lot, and using solar power for energy needs.

Today, Does' Leap is an innovative, diversified farm specializing in certified organic goat cheeses and pastured whey-fed pork. Their commitment to sustainability extends to using draft horses for much of their farm work, including haying, spreading manure, and firewood collection. They put maximum emphasis on pasture management as the foundation of their operation, utilizing browse and high-quality grass for their goats' diet while using pastured pork to renovate and improve land for future goat pasture. This reliance on natural vegetation creates exceptionally high-quality cheeses and meats that capture the flavors of Vermont's varied landscape and changing seasons.