Amaltheia Dairy Farm in Montana is a family run operation.
“We have had our farm for over 20 years. We love the Bozeman area and our goats get to enjoy beautiful scenery and seasons we have here. It’s beautiful every day.The best thing about what we do is to provide nutritious, delicious organic goat cheeses, pork, and vegetables to people. Those people appreciate being able to get great food and are thankful. It is a symbiotic relationship.
We have been making cheese for 17 years, certified organic for 12 years. We are sustainable farmers and try to utilize all of our resources and byproducts responsibly. We use the whey from the cheese to feed organic hogs and compost and use all of our manure for fields and gardens.
We sell our cheese in Montana, Western states, and on the east and west coasts to stores and restaurants.” -Sue Brown, Owner of Amaltheia Dairy Farm
“To be raised in a barn is the most fulfilling childhood I could possibly imagine. Yes, it’s a lot of hard work; but you develop a close-knit relationship with animals and nature. And my parents’ ideals of organic, home grown food for their children has definitely been instilled in my brother and myself. We are blessed to be able to continue to develop and hone-in our farming and cheese making skills into the future. My brother and I hope to take the reigns and continue to provide our community with farm-fresh, organic products.
It is a challenge everyday to balance work and home life. But, it is truly fulfilling at the end of the day to know everything that you do impacts your family and their well-being. We are beyond blessed to have a family that is capable of finding that balance with one another.
I love working with my family. My mom is the hardest working person I know, so to be able to keep up with her is a challenge in itself. My parents are incredibly thoughtful, hard-working and intelligent. I look up to them in so many ways, and they are the reason I love what I do.” -Sarah Brown
“My favorite part of this farm is how recycled the resources and byproducts are. The manure is collected from the pens and spread in the fields to nourish the soil which grows the vegetables as well as hay and straw for the animals. The whey from the cheese is fed to the pigs and they go crazy for it. The outcome being the food we produce, which we eat to nourish our bodies so we can continue to work the land. It is a pretty great cycle. And the piglets. I love watching them!” -Karen Page
“I wish everyone knew how involved it is to grow organically and how closely we interact with each and every plant. I have thought often about tracking how many times we touch each plant, from seeding to weeding to harvest and packing for sale. Our personal farming techniques involve a fair amount of time crawling around in the soil and making sure our little plants are thriving. Small scale organic vegetable production is ultimately a labor of love, and everyone should be a little more involved with where their food is coming from, and be supportive of organic and local agriculture in your community.” -Karen Page
Visit www.amaltheiadairy.com to find out more.