The Farm
Sunset Acres Farm is a 25-acre property comprised of open fields, thickets of evergreens, tall pines, and the rocky shoreline of the Bagaduce River. The mixed terrain and vegetation provides a diverse and nutrient dense diet for our milking does and you can taste the lovely terroir in our cheeses.
Beyond pasturing the goats, our farm supports a market garden, laying hens, meat rabbits and poultry, and whey-fed pork that supports family, friends, and our Brooksville community. Our livestock guardian dog, Casper, roams the property to keep our animals and garden protected from wildlife.
Our barns are large, comfortable, airy greenhouses, which provide plenty of fresh air and light even in the dark days of winter: pleasant surroundings for man and goat.
In our free time, we enjoy kayaking in the river and walking through the woods with our dogs, and sometimes goats. Despite our farm name, which was founded at another property, our location hosts a stunning scene of the sunrise over the water. We feel grateful to be treated to such a serene view on our morning walk to the milking parlor every day.
The Farmers
The farm was founded in 1988 by Anne Bossi and Robert Bowen. It began as a diversified farm and through trial and error, they settled on goats and cheese-making. While no longer actively farming, Anne and Bob live on the farm, offer advice, and enjoy witnessing animals moving through the property.
Ivy Markosian grew up on the farm and helped with animal chores and cheesemaking from a young age. She studied Sustainable Agriculture and Food Systems in college and worked on other farms and doing carpentry. In 2025, with a dream to have her own farm, she and her family moved to Sunset Acres to take over operations.
Beckett Markosian is a full-time teacher at a local school and manages to be an integral part of farm operations as well. Though he didn’t have any farming experience before he met Ivy, he is always willing to lend a hand and learn something new.
Sylvan Markosian is an active and happy participant of life on the farm. He loves helping during chore time and especially loves to sit on the tractor and watch while mom feeds baby goats.
Additionally, the farm hosts a rotating cast of interns, who live and work on the farm for a year while learning the trade. Many of the farm’s interns have stayed in touch and some have begun their own farms.
Ivy, Sylvan, and Beckett
Ivy and Sylvan
Bob and Anne
Previous intern Em and Syl
The Goats
Our herd is comprised of highly productive saanens, alpines, and nubians, all selected for their excellent tasting milk. The "girls" are milked twice a day and between milkings bask in sea breezes from the Bagaduce River. Our goats come with some of the best dairy genetics in the country, courtesy of our friends at Lazy Lady Farm and Pumpkin Vine Family Farm.
We believe that the first step to making good cheese is raising good goats, which is why we select animals with strong body composition who can enjoy an active lifestyle and high milk production.
In the summer months, they rotate through forested pastures where they receive a varied and nutritious diet of spruce, fir, oak, and tall grasses. Their diet and lifestyle produce delicious, creamy milk that we turn into our delicious, award-winning goat cheeses.
Our kidding season begins in early March and we sell kids to good homes as pets, meat, or dairy animals at an approachable price. All our kids are bottle fed our goats’ heat-treated milk and are raised with the upmost care.
The Cheese
All of the love and care we put into the landscape and the goats cumulates in the creamery. Our artisanal, small-batch cheeses have won national awards and we truly consider cheesemaking a form of (tasty) artistry. Ivy, the lead cheesemaker, has taken over her grandmother’s craft and has made old family cheesemaking recipes her own. The unique terroir of our saltwater river farm continues to distinguish our familiar and well-loved cheeses.
We are most well-known for our 8 oz tubs of spreadable chevre mixed with various herbs and ingredients. We craft 12 signature flavors that highlight the versatility of our cheese. Our chevre is flavorful and creamy, perfect for snacking on or cooking with.
