
As of 2017, Vermont had approximately 704 operations. Most (88%) tend to be operations with fewer than 50 animals, serving a local market. Scaled-up Vermont operations of greater than 100 head, producing lamb and/or milk for cheese, are typically profitable when they fully incorporate good grazing management.
Since 1995, sheep dairies have enjoyed growing consumer demand for artisanal cheese, creating several jobs in that sector, and creating a market for sheep milk. However, part of that sheep milk is now imported from out-of-state dairies that have converted from milking cows. The lamb market has also grown, as lamb occupies a niche in certain consumer markets. However, issues with slaughter and processing facilities continue to be a significant obstacle (see Meat Slaughter, Processing, and Products brief.)