Do you daydream about running your own little cheesemaking operation? Megan Bogle of True North Farmstead in Downingtown, Pennsylvania is living that dream—but she and her husband didn't start out hoping to become dairy farmers. Today, Megan raises a small flock of sheep for milk, meat, and fiber on just two acres in the Philly suburbs, making fresh cheeses during the growing season and experimenting with cow's milk sourced from a nearby dairy in the winter. Stef and Sue talk with Megan about the trials and tribulations of the startup creamery, why sheep's milk is so great for cheesemaking, and the power of mentorship and community in Southeast Pennsylvania's cheese culture. If you're a startup cheesemaker or have your own micro-dairy dreams, this episode is for you!

LINKS: 

More on Megan: True North Farmstead / Instagram

More on Sue & Birchrun Hills Farm: https://birchrunhillsfarm.com/

More on Stef & Valley Milkhouse: https://www.valleymilkhouse.com/

More on Alex: https://www.alexandrajones.net/