Consumption of goat dairy products has been on the rise due to consumers becoming more health conscious. Goats' milk has less lactose (milk sugar) than regular milk which can aid in consumption of milk for those that are lactose intolerant or are allergic to dairy cow milk. With growing demands for local food products, small-scale dairy operations may serve as prospective alternative enterprise. The purpose of this study is to evaluate the marketing, technical, financial, and organizational feasibilities of on-farm value-added products and services offered by small-scale dairy operations in North Carolina. The objectives of this study are threefold: (1) to provide an overview of local goat dairy operations in North Carolina's Piedmont Region; (2) to evaluate existing local goat dairy operations in North Carolina's Piedmont Region based on their marketing, technical, financial, and organizational feasibilities; and (3) to provide the implications of operating a local value-added goat dairy enterprise in North Carolina's Piedmont Region with emphasis placed on potential successes and prospective challenges in the marketplace. We examined four local value-added dairy goat operations in North Carolina's Piedmont Region. The basic unit of analysis was a single local value-added dairy operation using market, technical, financial and organizational feasibilities as the study design. Operations ranged in established years from 3 years to 28 years in operations with value-added dairy products including soft and aged goat cheeses, goat milk, cheesecakes, and fudge just to name a few.