We’re thrilled to shine our Member Deals Spotlight on a local cheese-making family that produces incredible award-winning cow and goat’s milk cheeses, while also demonstrating a deep commitment to environmental stewardship — Blue Ledge Farm! Read on to learn more about Blue Ledge Farm and the family that brings it to life:
Blue Ledge Farm of Salisbury, VT is a first-generation, family-owned and operated, Animal Welfare Approved dairy and cheese-making operation established in 2000 by Hannah Sessions and Greg Bernhardt. Their mission is to create a high-quality product built on the cornerstones of respect for consumers, land, and animals as well as their local community.
The farm began as a dream hatched by Hannah and Greg more than 20 years ago when they met in Florence, Italy while traveling throughout Europe to learn more about the arts and culture of the region. Upon returning home, the couple began transforming a retired dairy farm back into production with their Alpine and LaMancha dairy goats. They started with just four goats, but have grown and expanded over the years, now milking 125 goats twice daily and producing fourteen types of cheese, from very fresh to semi-aged bloomy rind cheeses, to firmer aged cheeses.
They also have a fruitful partnership with neighboring MoSe Farm to produce a line of cow’s milk cheeses. Seth and Monika at MoSe Farm milk Ayrshire cows, a breed known for having superior milk for cheese-making. Twice a week Blue Ledge Farm receives a fresh milk delivery from MoSe Farm which is immediately processed into smooth, buttery Camembrie; creamy, yet crumbly Middlebury Blue; apple cider-washed Richville; or their newest cheese, a gouda-style Moosalamoo. They also blend the cow’s milk with their goat’s milk to make an aged cheese known as Riley’s 2×4.
Seth and Monika from MoSe Farm
In keeping with their mission, sustainable farming practices are a top priority at Blue Ledge Farm. They compost their bed-pack manure and apply it to their fields, thereby creating a closed-loop cycle from grass to goat and back to grass. The goats graze and forage throughout most of the year, which is healthy for the goats, healthy for the consumer, and beneficial to the environment. In 2008 they built an underground aging facility, or “cave”, allowing them to store cheese underground in a naturally cool and moist environment while using considerably less energy to keep the temperature and humidity at desirable levels. They have partnered with Efficiency Vermont on several projects over the years, from a variable-speed efficient milking machine, to more efficient cooling compressors, to newer fluorescent light bulbs, all in an effort to reduce environmental impact. At the heart of their operation is a clean-burning EPA-Approved bio-mass furnace, allowing them to heat their home, cheese-house, and barn, as well as all of the hot water used in the cheese plant, with locally-produced wood pellets! And In 2015 they covered the south-facing roof of their barn with solar panels which provide nearly half of the farm’s electricity usage all summer long!
If you happen to be passing through Salisbury, be sure to visit their seasonal farmstand! We also love keeping up with Blue Ledge Farm happenings through their fun and informative blog.
Hannah Sessions, Greg Bernhardt, and their children.
We’re thrilled to shine our Member Deals Spotlight on a local cheese-making family that produces incredible award-winning cow and goat’s milk cheeses, while also demonstrating a deep commitment to environmental stewardship — Blue Ledge Farm! Read on to learn more about Blue Ledge Farm and the family that brings it to life:
Blue Ledge Farm of Salisbury, VT is a first-generation, family-owned and operated, Animal Welfare Approved dairy and cheese-making operation established in 2000 by Hannah Sessions and Greg Bernhardt. Their mission is to create a high-quality product built on the cornerstones of respect for consumers, land, and animals as well as their local community.
The farm began as a dream hatched by Hannah and Greg more than 20 years ago when they met in Florence, Italy while traveling throughout Europe to learn more about the arts and culture of the region. Upon returning home, the couple began transforming a retired dairy farm back into production with their Alpine and LaMancha dairy goats. They started with just four goats, but have grown and expanded over the years, now milking 125 goats twice daily and producing fourteen types of cheese, from very fresh to semi-aged bloomy rind cheeses, to firmer aged cheeses.
They also have a fruitful partnership with neighboring MoSe Farm to produce a line of cow’s milk cheeses. Seth and Monika at MoSe Farm milk Ayrshire cows, a breed known for having superior milk for cheese-making. Twice a week Blue Ledge Farm receives a fresh milk delivery from MoSe Farm which is immediately processed into smooth, buttery Camembrie; creamy, yet crumbly Middlebury Blue; apple cider-washed Richville; or their newest cheese, a gouda-style Moosalamoo. They also blend the cow’s milk with their goat’s milk to make an aged cheese known as Riley’s 2×4.
Seth and Monika from MoSe Farm
In keeping with their mission, sustainable farming practices are a top priority at Blue Ledge Farm. They compost their bed-pack manure and apply it to their fields, thereby creating a closed-loop cycle from grass to goat and back to grass. The goats graze and forage throughout most of the year, which is healthy for the goats, healthy for the consumer, and beneficial to the environment. In 2008 they built an underground aging facility, or “cave”, allowing them to store cheese underground in a naturally cool and moist environment while using considerably less energy to keep the temperature and humidity at desirable levels. They have partnered with Efficiency Vermont on several projects over the years, from a variable-speed efficient milking machine, to more efficient cooling compressors, to newer fluorescent light bulbs, all in an effort to reduce environmental impact. At the heart of their operation is a clean-burning EPA-Approved bio-mass furnace, allowing them to heat their home, cheese-house, and barn, as well as all of the hot water used in the cheese plant, with locally-produced wood pellets! And In 2015 they covered the south-facing roof of their barn with solar panels which provide nearly half of the farm’s electricity usage all summer long!
If you happen to be passing through Salisbury, be sure to visit their seasonal farmstand! We also love keeping up with Blue Ledge Farm happenings through their fun and informative blog.
Hannah Sessions, Greg Bernhardt, and their children.
We’re thrilled to shine our Member Deals Spotlight on a local cheese-making family that produces incredible award-winning cow and goat’s milk cheeses, while also demonstrating a deep commitment to environmental stewardship — Blue Ledge Farm! From June 9th – 15th, member-owners can enjoy a 20% discount on all of Blue Ledge Farm’s delicious cheeses! Read on to learn more about Blue Ledge Farm and the family that brings it to life:
Blue Ledge Farm of Salisbury, VT is a first-generation, family-owned and operated, Animal Welfare Approved dairy and cheese-making operation established in 2000 by Hannah Sessions and Greg Bernhardt. Their mission is to create a high-quality product built on the cornerstones of respect for consumers, land, and animals as well as their local community.
The farm began as a dream hatched by Hannah and Greg more than 20 years ago when they met in Florence, Italy while traveling throughout Europe to learn more about the arts and culture of the region. Upon returning home, the couple began transforming a retired dairy farm back into production with their Alpine and LaMancha dairy goats. They started with just four goats, but have grown and expanded over the years, now milking 125 goats twice daily and producing fourteen types of cheese, from very fresh to semi-aged bloomy rind cheeses, to firmer aged cheeses.
They also launched a partnership with neighboring MoSe Farm to produce a line of cow’s milk cheeses. Seth and Monika at MoSe Farm milk Ayrshire cows, a breed known for having superior milk for cheese-making. Twice a week Blue Ledge Farm receives a fresh milk delivery from MoSe Farm which is immediately processed into smooth, buttery Camembrie; creamy, yet crumbly Middlebury Blue; apple cider-washed Richville; or their newest cheese, a gouda-style Moosalamoo. They also blend the cow’s milk with their goat’s milk to make an aged cheese known as Riley’s 2×4.
Seth and Monika from MoSe Farm
In keeping with their mission, sustainable farming practices are a top priority at Blue Ledge Farm. They compost their bed-pack manure and apply it to their fields, thereby creating a closed-loop cycle from grass to goat and back to grass. The goats graze and forage throughout most of the year, which is healthy for the goats, healthy for the consumer, and beneficial to the environment. In 2008 they built an underground aging facility, or “cave”, allowing them to store cheese underground in a naturally cool and moist environment while using considerably less energy to keep the temperature and humidity at desirable levels. They have partnered with Efficiency Vermont on several projects over the years, from a variable-speed efficient milking machine, to more efficient cooling compressors, to newer fluorescent light bulbs, all in an effort to reduce environmental impact. At the heart of their operation is a clean-burning EPA-Approved bio-mass furnace, allowing them to heat their home, cheese-house, and barn, as well as all of the hot water used in the cheese plant, with locally-produced wood pellets! And In 2015 they covered the south-facing roof of their barn with solar panels which provide nearly half of the farm’s electricity usage all summer long!
If you happen to be passing through Salisbury, be sure to visit their seasonal farmstand! We also love keeping up with Blue Ledge Farm happenings through their fun and informative blog.
We’re thrilled to shine our Member Deals Spotlight on a local cheese-making family that produces incredible award-winning cow and goat’s milk cheeses, while also demonstrating a deep commitment to environmental stewardship — Blue Ledge Farm! From June 24th – 30th, member-owners can enjoy a 20% discount on all of Blue Ledge Farm’s delicious cheeses! Read on to learn more about Blue Ledge Farm and the family that brings it to life:
Blue Ledge Farm of Salisbury, VT is a first-generation, family-owned and operated, Animal Welfare Approved dairy and cheese-making operation established in 2000 by Hannah Sessions and Greg Bernhardt. Their mission is to create a high-quality product built on the cornerstones of respect for consumers, land, and animals as well as their local community.
The team at Blue Ledge Farm
The farm began as a dream hatched by Hannah and Greg more than 20 years ago when they met in Florence, Italy while traveling throughout Europe to learn more about the arts and culture of the region. Upon returning home, the couple began transforming a retired dairy farm back into production with their Alpine and LaMancha dairy goats. They started with just four goats, but have grown and expanded over the years, now milking 125 goats twice daily and producing fourteen types of cheese, from very fresh to semi-aged bloomy rind cheeses, to firmer aged cheeses.
They also launched a partnership with neighboring MoSe Farm to produce a line of cow’s milk cheeses. Seth and Monika at MoSe Farm milk Ayrshire cows, a breed known for having superior milk for cheese-making. Twice a week Blue Ledge Farm receives a fresh milk delivery from MoSe Farm which is immediately processed into smooth, buttery Camembrie; creamy, yet crumbly Middlebury Blue; apple cider-washed Richville; or their newest cheese, a gouda-style Moosalamoo. They also blend the cow’s milk with their goat’s milk to make an aged cheese known as Riley’s 2×4.
Seth and Monika from MoSe Farm
In keeping with their mission, sustainable farming practices are a top priority at Blue Ledge Farm. They compost their bed-pack manure and apply it to their fields, thereby creating a closed-loop cycle from grass to goat and back to grass. The goats graze and forage throughout most of the year, which is healthy for the goats, healthy for the consumer, and beneficial to the environment. In 2008 they built an underground aging facility, or “cave”, allowing them to store cheese underground in a naturally cool and moist environment while using considerably less energy to keep the temperature and humidity at desirable levels. They have partnered with Efficiency Vermont on several projects over the years, from a variable-speed efficient milking machine, to more efficient cooling compressors, to newer fluorescent light bulbs, all in an effort to reduce environmental impact. At the heart of their operation is a clean-burning EPA-Approved bio-mass furnace, allowing them to heat their home, cheese-house, and barn, as well as all of the hot water used in the cheese plant, with locally-produced wood pellets! And In 2015 they covered the south-facing roof of their barn with solar panels which provide nearly half of the farm’s electricity usage all summer long!
Hannah and Greg made some incredibly nimble moves over the past year to pivot their business model in response to the challenges of the global pandemic, so much so that they caught the attention of the local news! With the mandatory closure of restaurants and institutions across the state, sales for Vermont’s specialty cheese producers dropped 50-70% almost overnight. As Hannah shared in a blog post last May, “we can’t furlough the goats or the cows and bring them back in a month! It’s spring, and the milk is flowing. If we are to survive we need to adapt.” The shift entailed adopting a direct-to-consumer model, and they found some very creative ways to get their cheeses directly to you, including the addition of a mini-fridge to their Salisbury farmstand where you can get farm-fresh cheeses all summer long! Those who aren’t lucky enough to live close by can order online or by phone and have their cheese shipped.
Blue Ledge Farm installed a mini-fridge at their farm stand to keep their direct-to-consumer sales flowing.
Hannah adds that “we are so very grateful for the support of family, friends, and fellow cheese lovers from near and far who have bolstered our spirits and emptied our cheese supply throughout this challenge! We realize that we absolutely love selling direct to folks! We have worked on ways to create those “magical moments” so during these times of isolation folks can receive a carefully packed cheese package straight from our farm and feel our appreciation. The feedback we have received has kept us going.”
We’re thrilled to shine our Spotlight on a local cheese-making family that produces incredible award-winning cow and goat’s milk cheeses, while also demonstrating a deep commitment to environmental stewardship. Blue Ledge Farm of Salisbury, VT is a first-generation, family-owned and operated, Animal Welfare Approved dairy and cheese-making operation established in 2000 by Hannah Sessions and Greg Bernhardt. Their mission is to create a high-quality product built on the cornerstones of respect for consumers, land, and animals as well as their local community. They milk over 100 goats twice daily and produce fourteen types of cheese, from very fresh to semi-aged bloomy rind cheeses, to firmer aged cheeses.
Hannah Sessions and Greg Bernhardt of Blue Ledge Farm
Hannah and Greg have made some incredibly nimble moves over the past few weeks to pivot their business model in response to the challenges of the global pandemic, so much so that they caught the attention of the local news! The shift entailed adopting a direct-to-consumer model, and they’ve found some very creative ways to get their cheeses directly to you, including a brand new mini-fridge at their Salisbury farmstand where you can get farm-fresh cheeses all summer long! Those who aren’t lucky enough to live close by can order online or by phone and have their cheese shipped.
Blue Ledge Farm installed a mini-fridge at their farm stand to keep their direct-to-consumer sales flowing.
Our local cheesemakers need our support now more than ever, as many of Vermont’s specialty cheesemakers have taken an extra hard hit during the pandemic. With the mandatory closure of restaurants and institutions across the state, sales for Vermont’s specialty cheese producers dropped 50-70% almost overnight. As Blue Ledge co-owner Hannah Sessions put it in a recent blog post, “we can’t furlough the goats or the cows and bring them back in a month! It’s spring, and the milk is flowing. If we are to survive we need to adapt.”
Part of their adaptation involved shifting lineup to include more aged cheeses. Throughout history, aged cheeses provided a means for farmers to preserve their abundant spring and summer milk supply. Relying on this ancient form of preservation, Blue Ledge increased their production of their aged La Luna and added a brand new aged cheese to the lineup. This cheese, which will be known as Moosamaloo in honor of the treasured local recreation area, will be a Gouda-style cheese made with cow’s milk from the neighboring herd of Ayrshire cattle at MoSe Farm. Seth and Monika and their beautiful Ayrshire cows at MoSe Farm provide all of the raw milk for Blue Ledge’s cow’s milk cheeses, including their smooth, buttery Camembrie, their creamy, yet crumbly Middlebury Blue, and their apple cider-washed Richville.
Hannah adds that “we are so very grateful for the support of family, friends, and fellow cheese lovers from near and far who have bolstered our spirits and emptied our cheese supply throughout this challenge! We realize that we absolutely love selling direct to folks! We have worked on ways to create those “magical moments” so during these times of isolation folks can receive a carefully packed cheese package straight from our farm and feel our appreciation. The feedback we have received has kept us going.”
Our Member Deals Spotlight shines brightly on Boyden Farm this week! From July 11th – 17th, member-owners can enjoy 20% off their full line of sustainably-raised beef! Read on to learn more about their 54-acre diversified farm and their belief in a closed-loop agricultural system:
Since 1914, the Boyden Family has been farming the majestic Lamoille River valley fields at the intersection of Route 104 and 15 in Cambridge, Vermont. What began as a dairy has evolved through the years into a diversified farm producing naturally raised beef cattle, field crops, maple production, wine & spirits, even weddings, and events! Patriarch Fred Boyden and his wife, Diancy have two sons, Mark and David. The brothers have been ingeniously innovative over the last 20 years, helping the farm evolve and adapt with a focus on a future which will continue to enrich the entire farm.
Alongside Mark and David are their wives, Lauri and Linda, who are instrumental in the operations of various aspects of the farm and winery
The Boyden Family is doing what very few farmers are doing anywhere. Their unique “Birth to Butcher” growing process ensures that they raise their cattle from birth and own and control the process all the way through to the butcher shop. Their own special breed, from their proprietary bull, produces the most tender beef available. They remain committed to offering high-quality local beef that is:
Sustainably Raised
Fed a high-grass diet of certified organic grasses grown on their farm
All natural
Non-GMO certified by the third-party nonprofit Non-GMO Project
Additionally, they believe in a closed-loop agricultural system. For their farm, this means making efficient use of their crops to eliminate waste. Their certified organic soybeans are sold to Vermont Soy for local tofu production. The okara, which is the part of the soybean not used in tofu, is then fed to their animals, closing the loop of the biological system. Even the straw portion of their organic soybeans is repurposed into barn bedding to keep the cows cozy!
Our Member Deals Spotlight shines brightly on Boyden Farm this week! From July 11th – 17th, member-owners can enjoy 20% off their full line of sustainably-raised beef! Read on to learn more about their 54-acre diversified farm and their belief in a closed-loop agricultural system:
Since 1914, the Boyden Family has been farming the majestic Lamoille River valley fields at the intersection of Route 104 and 15 in Cambridge, Vermont. What began as a dairy has evolved through the years into a diversified farm producing naturally raised beef cattle, field crops, maple production, wine & spirits, even weddings, and events! Patriarch Fred Boyden and his wife, Diancy have two sons, Mark and David. The brothers have been ingeniously innovative over the last 20 years, helping the farm evolve and adapt with a focus on a future which will continue to enrich the entire farm.
Alongside Mark and David are their wives, Lauri and Linda, who are instrumental in the operations of various aspects of the farm and winery
The Boyden Family is doing what very few farmers are doing anywhere. Their unique “Birth to Butcher” growing process ensures that they raise their cattle from birth and own and control the process all the way through to the butcher shop. Their own special breed, from their proprietary bull, produces the most tender beef available. They remain committed to offering high-quality local beef that is:
Sustainably Raised
Fed a high-grass diet of certified organic grasses grown on their farm
All natural
Non-GMO certified by the third-party nonprofit Non-GMO Project
Additionally, they believe in a closed-loop agricultural system. For their farm, this means making efficient use of their crops to eliminate waste. Their certified organic soybeans are sold to Vermont Soy for local tofu production. The okara, which is the part of the soybean not used in tofu, is then fed to their animals, closing the loop of the biological system. Even the straw portion of their organic soybeans is repurposed into barn bedding to keep the cows cozy!
We’re thrilled to shine our Member Deals Spotlight on a local cheese-making family that produces incredible award-winning cow and goat’s milk cheeses, while also keeping a strong focus on environmental stewardship. All Blue Ledge Farm cheeses will be 20% off for member-owners from June 6th – 12th! Read on to learn more about their farm in Salisbury, VT and the steps they take to care for their land while also producing fabulous cheeses :
Blue Ledge Farm is a first generation, family owned and run goat dairy and cheese-making operation established in 2000 by Hannah Sessions and Greg Bernhardt. Their mission is to create a high-quality product built on the cornerstones of respect for consumers, land, and animals as well as their local community.
They initially started milking four goats at Blue Ledge Farm and began processing cheese two years later. Today they milk over 100 goats twice daily and produce eleven types of cheese, from very fresh to semi-aged bloomy rind cheeses, to harder cheeses aged three months.
The 150 acres of Blue Ledge Farm consists of woods, hayland, pasture, and wetland. Recognizing the ecological value of the wetland ecosystem, they recently preserved the fifty acres of wetland on their farm through the Vermont Land Trust. Their 125 goats spend spring, summer, and fall days browsing in the woods, return to the barn for 4 pm milking, and lounge around in a grass pasture as evening sets. It’s no wonder that they recently became certified as an Animal Welfare Approved Farm!
Sustainable farming practices are a top priority at Blue Ledge Farm. They compost their bed-pack manure and apply it to their fields, thereby completing the nutrient cycle from grass to goat and back to grass. In 2008 they built an underground aging facility, or “cave” which is naturally cool and moist, conditions that the cheese likes, and being underground it takes less energy to keep the temperature and humidity at desirable levels. They have partnered with Efficiency Vermont on several projects over the years, from a variable-speed efficient milking machine to more efficient cooling compressors, to newer fluorescent light bulbs, all in an effort to lower their impact on the environment. At the heart of their operation is the clean-burning EPA-Approved bio-mass furnace, which allows them to heat their home, cheese-house, and barn, as well as all of the hot water used in the cheese plant, with locally-produced wood pellets! In 2015 they covered the south facing roof of their barn with solar panels which provide nearly half of the farm’s electricity usage all summer long!
On the Co-op shelves, look for Blue Ledge Farm’s goat’s milk cheeses, including La Luna, Crottina, Lake’s Edge, Riley’s Coat, and four varieties of fresh chèvre. You’ll also find a cheese called Riley’s 2 X 4, which is made with a blend of cow and goat’s milk. Additionally, be sure to try their cow’s milk cheeses, including Camembrie, Middlebury Blue, and their newest cheese – Richville! Which one is your favorite?
Since 1937, Americans have been celebrating June as National Dairy Month. As we take this time to heartily celebrate our dairy farmers this month, it’s hard to avoid mention of the many challenges that dairy farmers in Vermont and across the country continue to face as they endure the fifth consecutive year of low farm-gate milk prices. This means that the price farmers are paid for the milk they produce is well below the cost of production. As a recent press release from Rural Vermont states, “our agricultural heartbeat is in threat, as is our farmland. With an average farmer age of 58 and consistently inadequate milk prices, the future for our dairy community, and its accompanying 80% of Vermont’s agricultural land is in jeopardy as it goes through a formative transition.”
The Local Scene
Our local dairy farmers need our support now more than ever, though some recent developments give us reason to feel optimistic. In April of 2019 over 50 Vermont dairy farmers and eaters gathered for a meeting geared toward developing strategies for viability. The overwhelming sentiment shared throughout the meeting was one of hope and gratitude for the local support they’re receiving. The six dairy farmers on the panel that day, along with many other conventional and organic dairy farmers in attendance, underscored the value of having strong local support. They recognized the need to provide ongoing education for the community about the impact of supporting local dairy. As George van Vlaanderen of Does’ Leap Farm in East Fairfield stated, “It’s contingent on us to educate friends and neighbors about where our food comes from and the impact of voting with your dollars. We can support a prosperous agricultural future by supporting our farmer neighbors today.” Amber Machia of Red Barn in HIghgate echoed his sentiments, reminding those in attendance that impact of spending food dollars locally extends well beyond the farms, affecting the multitude of other local businesses connected to local dairy farms, including feed supply stores, trucking companies, label and package makers, and distribution hubs.
Happy grass-fed cows at Butterworks Farm
National Support
Vermont Senator Patrick Leahy, the most senior member of the Senate Agriculture Committee, played a key role in forging the 2018 Farm Bill’s dairy priorities and, as a result of his efforts, the Farm Bill dramatically expanded support for dairy producers, providing flexible, affordable coverage options through the new Dairy Margin Coverage (DMC) program. The goal of the Farm Bill is to benefit producers of all sizes, but offers up to five times more support for the smallest farms, as those farms tend to be hardest hit during times of crisis. This is particularly good news for Vermont dairy farmers, as most manage herds of less than 200 cattle, qualifying them as small dairies by national standards. Leahy, along with Senator Debbie Stabenow (D-Mich.), Senator Roy Blunt (R-Mo.), and others, penned a bipartisan letter in April asking Agriculture Secretary Sonny Perdue to prioritize the implementation of the dairy provisions in the 2018 Farm Bill to help provide some much-needed relief to dairy farmers without delay. Leahy followed that up with an additional bipartisan letter on May 17th urging Perdue to increase trade war relief payments to a level that more accurately reflects the damages dairy farmers have faced, as the current trade mitigation program has failed to fairly compensate dairy farmers slammed by retaliatory tariffs. It sure is nice to have a local Senator fighting so hard for our farmers.
Milk with Dignity
A bright spot in local dairy news this year was the adoption of the Milk with Dignity program by local dairy giant Ben & Jerry’s. In a recent article in VT Digger, Marita Canedo, Migrant Justice staff member and event panelist representing the Milk with Dignity Program, reflected on Ben & Jerry’s adoption of the program as a human rights victory. “It took more than two years in a public campaign and 4 years in conversation. We had to have translators and it took a long time, but we finally had everyone at the same table. There are human rights in that ice cream.” The Milk with Dignity Program brings together farmers, farmworker, buyers, and consumers to ensure dignified working conditions in the dairy supply chain, asking the corporations making the most in the dairy industry to pay for a higher standard of human rights for workers.
This came as part of a larger Values-Led Dairy Vision adopted by Ben & Jerry’s, which specifies that all dairy used by Ben & Jerry’s in the manufacture of its products will be sourced from dairy farms which have:
Thriving and dignified livelihoods for farmers and farm workers
Exceptional animal welfare standards for cows
A flourishing ecosystem in which feed is grown ecologically, without the use of harmful chemicals or GMOs, and in a way that protects water resources and promotes biological diversity
Farm operations acting as a net carbon sink through minimizing greenhouse gas emissions and sequestering carbon in the soil.
Ben & Jerry’s sources most of the milk and cream from members of the St. Albans Cooperative.
Grass-fed Organic Dairy Offers Solutions
The US milk glut and the accompanying drop in dairy prices over the past few years have wielded a tough blow for conventional and organic dairy farmers alike, though organic and grass-fed dairy farms are still faring better than their conventional counterparts. Consumers are beginning to recognize the importance of supporting organic dairy production that utilizes traditional pasture-based systems of rotational grazing. Not only does this system of natural grazing aid the environment in terms of soil restoration, increased biodiversity, improved water quality, and flood mitigation – but it also it guarantees healthy lives for the animals, and they, in turn, produce meat and milk that is healthier for us than the grain-fed alternatives. Soil scientists have determined that grazing animals are critical to the process of building soil organic matter. According to Jean Paul Courtens of Roxbury Farm, who presented at the recent Real Organic Project Symposium at Dartmouth, a mere one-percent increase in the soil organic matter on the four billion acres that are used for agricultural production on our planet would allow for the sequestration of 102 billion tons of carbon dioxide. When raising livestock using managed rotational grazing, it is possible to sink more carbon than one is producing, making organic agricultural production an active part of the solution to the ongoing threat of climate change.
We’re thrilled to shine our Member Deals Spotlight on a local cheese-making family that produces incredible award-winning cow and goat’s milk cheeses, while also keeping a strong focus on environmental stewardship. All Blue Ledge Farm cheeses will be 20% off for member-owners from June 6th – 12th! Read on to learn more about their farm in Salisbury, VT and the steps they take to care for their land while also producing fabulous cheeses :
Blue Ledge Farm is a first generation, family owned and run goat dairy and cheese-making operation established in 2000 by Hannah Sessions and Greg Bernhardt. Their mission is to create a high-quality product built on the cornerstones of respect for consumers, land, and animals as well as their local community.
They initially started milking four goats at Blue Ledge Farm and began processing cheese two years later. Today they milk over 100 goats twice daily and produce eleven types of cheese, from very fresh to semi-aged bloomy rind cheeses, to harder cheeses aged three months.
The 150 acres of Blue Ledge Farm consists of woods, hayland, pasture, and wetland. Recognizing the ecological value of the wetland ecosystem, they recently preserved the fifty acres of wetland on their farm through the Vermont Land Trust. Their 125 goats spend spring, summer, and fall days browsing in the woods, return to the barn for 4 pm milking, and lounge around in a grass pasture as evening sets. It’s no wonder that they recently became certified as an Animal Welfare Approved Farm!
Sustainable farming practices are a top priority at Blue Ledge Farm. They compost their bed-pack manure and apply it to their fields, thereby completing the nutrient cycle from grass to goat and back to grass. In 2008 they built an underground aging facility, or “cave” which is naturally cool and moist, conditions that the cheese likes, and being underground it takes less energy to keep the temperature and humidity at desirable levels. They have partnered with Efficiency Vermont on several projects over the years, from a variable-speed efficient milking machine to more efficient cooling compressors, to newer fluorescent light bulbs, all in an effort to lower their impact on the environment. At the heart of their operation is the clean-burning EPA-Approved bio-mass furnace, which allows them to heat their home, cheese-house, and barn, as well as all of the hot water used in the cheese plant, with locally-produced wood pellets! In 2015 they covered the south facing roof of their barn with solar panels which provide nearly half of the farm’s electricity usage all summer long!
On the Co-op shelves, look for Blue Ledge Farm’s goat’s milk cheeses, including La Luna, Crottina, Lake’s Edge, Riley’s Coat, and four varieties of fresh chèvre. You’ll also find a cheese called Riley’s 2 X 4, which is made with a blend of cow and goat’s milk. Additionally, be sure to try their cow’s milk cheeses, including Camembrie, Middlebury Blue, and their newest cheese – Richville! Which one is your favorite?
