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Greg and Hannah Sessions host a mixed herd of 75 goats on their farm, located approximately half way up the western side of Vermont. They began as a fluid goat milk dairy and moved into cheesemaking a couple years later in 2002. One defining aspect of this farmstead, is their decision to operate seasonally. This means that they keep all of their goats to the same breeding cycle and thus have a dry period in early winter where the goats are not producing milk. The goats are able to browse in pasture for the months that weather permits in Vermont, usually April through November, and fortunately this coincides with prime cheesemaking time. In recent years there has been increased demand for their cheeses and the Sessions have partnered with a nearby goat dairy to supplement their milk supply. As luck would have it, they also have neighbors with Ayrshire cows and Hannah and Greg have begun producing cheeses with some of their milk.
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Flagship - 1 lb.
Best of Beecher's
World's Best Mac and Cheese