It’s not unusual for a day at Doe’s & Diva’s Dairy near Honey Creek to begin with assisting a ewe in a difficult delivery and end engaging with customers at the local farmers market. In between, there are goats and sheep to feed, water and milk, and the daily cheese to make.

“In the spring when the milk is flowing, we have 28 to 29 gallons of milk to make into cheese,” says Doe’s & Diva’s owner/operator Janna Feldman. That produces a lot of feta, chevre and curd. And...