Spotlight on Blue Ledge Farm
Nestled in the scenic hills of Salisbury, Vermont, Blue Ledge is a first-generation, family-run creamery that’s been crafting award-winning cheeses since 2000. Known for their commitment to sustainability, animal welfare, and strong community partnerships, they’ve earned a lasting place in Vermont’s local food scene. This week, we’re proud to feature Blue Ledge Farm as our Member Deal. From June 11–17, Co-op members save 20% on all Blue Ledge products!
Founders Hannah Sessions and Greg Bernhardt didn’t begin their journey on a farm. Their story started in Florence, Italy, where they studied art and culture and began to dream about a life rooted in land and purpose. After returning to Vermont, they restored a retired dairy farm and started with just four goats. Over the years, that dream has grown into a thriving farm, where 125 Alpine and LaMancha goats are milked daily to produce 14 unique cheeses, ranging from delicate fresh chèvre, to creamy bloomy rinds, and firm, aged wheels.
In addition to their acclaimed goat’s milk cheeses, Blue Ledge Farm also produces a line of cow’s milk cheeses. Since 2008, they’ve sourced cow’s milk from Ayrshire cows at MoSe Farm in Whiting, VT—valued for its richness and cheesemaking qualities. This summer marks a new chapter as they begin working with Hogan Farm in Leicester, VT, where Deb and Andy Hogan raise a small, grass-fed herd of Normande cows, known for their exceptionally rich milk and efficient grazing. That milk will be used to produce Blue Ledge favorites like the buttery Camembrie, the creamy Middlebury Blue, and the new Moosalamoo, available in flavors like dill and caraway. With this new partnership, they’re also bringing back Riley’s 2×4—a fan favorite that blends goat and cow’s milk into a complex, aged cheese with a bold, full-bodied flavor.
Sustainability has always been central to the Blue Ledge philosophy. The goats spend much of the year grazing and foraging, which helps keep them healthy and minimizes the need for imported feed. All manure is composted and returned to their fields, helping to enrich the soil and close the nutrient loop. In 2008, they constructed an underground cheese-aging cave that uses the natural insulation of the earth to maintain perfect aging conditions while reducing energy use.
Blue Ledge has worked closely with Efficiency Vermont to improve their energy systems, including installing high-efficiency compressors, LED lighting, and a variable-speed milking machine. They heat their home, barn, and cheese house with a biomass furnace fueled by locally-sourced wood pellets, and in 2015, solar panels were added to their barn roof—now producing nearly half of their electricity during the summer months.
Blue Ledge Farm is a powerful example of how small-scale, sustainable agriculture can produce world-class food while supporting the health of the land, the animals, and the community. With every wedge and wheel, Hannah and Greg are creating something truly meaningful—cheese that nourishes and connects.
Stop by this week to enjoy their incredible cheeses at a great price, and experience the passion, care, and craftsmanship that define Blue Ledge Farm .
