Bending Branch Farm- Marlborough, NH

Megan Baptiste-Field and Dan Field first dipped their toes into goat dairy at the Main Street Cheese shop in Hancock, New Hampshire. With backgrounds in theater tech, animation, and media production, they are both well versed in sweating the details and felt right at home with the specifics of cheese-making. They purchased their goat herd in 2022 and are now in the process of building out their creamery and transitioning operations to their home farm. Look for their fresh, crisp chévres in classic flavors and seasonal favorites like Maple, Blueberry Lemon, and more.

Blackeyed Susan Sheep Dairy- Mont Vernon, NH

In 2014, Julie Whitcomb and Matt Gelbwaks rescued a flock of 6 dairy sheep - all named Susan. They spent years on breeding, genetics, and completed their build of New Hampshire’s first Grade A sheep dairy in 2022. After selling their egg farm and moving to a 90-acre historic farm property, they have shifted their focus to aged cheeses, sheep-milk yogurt, and unique gelato flavors like Black Sheep New Moon, Autumn Olive, and more.

Little Red Hen- Pittsfield, NH

Jill Fudala is a former nurse turned goat farmer, ice cream maker, grocery-owner, and raw milk activist. After developing her popular raw goat milk ice cream, she was shut down by the state due to the missing “ice cream” designation in the raw milk laws. She lobbied the New Hampshire legislature and successfully had ice cream included as a permitted raw milk product. Since then, she has grown a substantial following and continues to make her cult-favorite “Bootleg Ice Cream.” Her 10’x40’ micro grocery store carries products from over 160 other local food businesses - with a preference for New Hampshire-made items.

Swallow Ridge Farm- New Boston, NH

In 1982, Peter established Maine’s only cheese factory and ran it for 16 years. At its peak, he was processing 25,000lbs of milk per day and selling to major grocery stores across the state. Now in New Hampshire he is keeping his volumes a bit lower and focusing on the products he loves best - including a return to making traditional copper kettle Swiss cheese.