Does' Leap started in 1997 with three goats, a yurt, and a rough piece of land in Bakersfield, Vermont. The founders arrived fresh out of graduate school in sustainable agriculture, with a clear vision: an integrated farm where animals and plants would work together, building soil and producing food worth eating. Over two decades later, the goats are still at the center of everything.

The farm has grown into a tightly interdependent system. Goats and pigs graze on pasture. Hay for the winter comes from Does' Leap's own fields. The facilities run on wood from their lot and solar power. The result is a working farm that produces less waste and more of what it needs with each passing year. Their pork comes from pigs raised on pasture and finished on whey, a byproduct of cheesemaking, which gives the meat its distinctive character.

Does' Leap makes a focused range of dairy products, including aged and fresh goat cheeses, kefir, and farm-made sausage. Their cheeses reflect both the quality of the herd and the care taken in production: pasteurized on-site with wood-fired heat, then handled in small batches. The farm sells through a farm store, local pickup, and farmers markets, keeping their supply chain close and their relationships with customers direct.