Producer
Amaltheia Organic Dairy
Contact: Sue and Sarah Brown
Address: 3380 Penwell Bridge Road Belgrade, MT, 59714
Phone: 406-388-0569
Website: https://www.amaltheiadairy.com/
About Us
Amaltheia Organic Dairy is located in Belgrade, Montana and has been handcrafting organic goat cheeses for over 20 years!
Mel & Sue Brown set about their Grade A Amaltheia Dairy operation on Thanksgiving Day 2000. They started milking with 90 goats. Initially they sold their milk to a distributor making gourmet cheese for California customers but in the spring of 2002 the Browns decided to develop and operate their own cheese facility. Through careful development and stringent standards for purity and flavor, they arrived at an exceptional product that they are now marketing.
Mel & Sue Brown set about their Grade A Amaltheia Dairy operation on Thanksgiving Day 2000. They started milking with 90 goats. Initially they sold their milk to a distributor making gourmet cheese for California customers but in the spring of 2002 the Browns decided to develop and operate their own cheese facility. Through careful development and stringent standards for purity and flavor, they arrived at an exceptional product that they are now marketing.
Practices
As it says in the name, Amaltheia Organic Dairy is certified Organic by the USDA.
In an effort to become a completely sustainable farm, they began turning the goat’s manure into compost and using the whey from the cheese to feed their pigs. Coming full circle, they use the compost to grow delicious vegetables which are sold in farmer’s markets year round. Amaltheia strives to be a zero emissions operation and for their efforts they have been awarded with EcoStar Awards for sustainability in both 2008 and 2009.
At Amaltheia they milk about 200 goats, producing 125 gallons of goat milk, each day. Making one pound of goat cheese takes 5 pounds of goat milk. It is carefully pasteurized and cultured, and the cheese making process requires a great deal of hands-on attention. The Chevre takes about three days to make, and the other cheeses vary, but all are made in small batches and shipped or delivered promptly!
In an effort to become a completely sustainable farm, they began turning the goat’s manure into compost and using the whey from the cheese to feed their pigs. Coming full circle, they use the compost to grow delicious vegetables which are sold in farmer’s markets year round. Amaltheia strives to be a zero emissions operation and for their efforts they have been awarded with EcoStar Awards for sustainability in both 2008 and 2009.
At Amaltheia they milk about 200 goats, producing 125 gallons of goat milk, each day. Making one pound of goat cheese takes 5 pounds of goat milk. It is carefully pasteurized and cultured, and the cheese making process requires a great deal of hands-on attention. The Chevre takes about three days to make, and the other cheeses vary, but all are made in small batches and shipped or delivered promptly!