Get a behind-the-scenes tour of Blue Ledge Farm as Greg Bernhart and Hannah Sessions extrapolate on what it takes to start and maintain a farmstead cheese operation. We will discuss equipment needs and costs for both the dairy and cheese production areas, value added ideas, and labor needs. They will “crunch the numbers” as to size and profit. Blue Ledge Farm was established in 2000 and now produces 40,000 pounds of artisanal cheese annually from the milk of their own 80 goats as well as two other area farms. Participants may purchase cheese after the workshop.