Owned by Hannah Sessions and Greg Bernardt, Blue Ledge Farm is a seasonal goat dairy located near Salisbury, in the lower Champlain Valley of southern Vermont.

Having bought the farm in 2000, Hannah and Greg began cheese production in 2002, and their herd now numbers at about 75 mixed LaMancha, Alpine and Nubian goats.

Greg and Hannah make several varieties of cheese, Dunmore, Crottina, La Luna, Fresh Chèvre, Lakes Edge, Riley's Coat, and Camembrie.

Dunmore is a soft, mold ripened goat cheese made in the style of a camembert. Since the cheese is made from raw milk, it needs to reach the regulatory 60 days before being sold.
This often results in an extremely soft and runny interior paste, which is ivory colored. The rind is predominently bright white, speckled with slightly darker patches on the corners.

Flavors are assertive and tangy. There are distinctly goaty aromas that accompany savory vegetal notes of wood and mushrooms.