Blue Ledge Farm is located in the Lower Champlain Valley region of Vermont, in Salisbury. Hannah Sessions and Greg Bernhardt bought the farm in 2000, and began production of goat’s milk cheese in 2002.
They milk, on average, 75 goats per year from their mixed herd of La Mancha, Alpine, and Nubians. Hannah and Greg are deeply committed to the sustainability of the land, business, and agriculture that they practice. The land is managed organically, and they utilize a rotational grazing pattern.
The goats forage in the woods, and fields on the property , eating grasses, leaves and enjoying the fresh air and flora.
Blue Ledge follows a natural lactation cycle. Milking occurs from January to late November. This means that they produce cheeses seasonally. During the winder months, in order to keep up production, they supplement their milk with goats milk from Burnell Pond Farm.
Greg and Hannah make several varieties of cheese, Dunmore, Crottina, La Luna, Fresh Chèvre, Lakes Edge, Riley's Coat, and Camembrie.
La Luna is a raw goat’s milk cheese made in the style of Gouda. The name of the cheese, which means the moon in Italian, is an homage to the fact that Hannah and Greg met in Italy, and began planning for thier farm and cheesemaking while studying abroad.
The paste is smooth and semi firm, and white in color. It has a fresh milky flavor and aromas of fresh cut grass.