Mel and Sue Brown milk more than 150 goats and, in their small cheese plant, they turn out award-winning chevre, ricotta, and feta cheese. The chevre comes in four flavors and Sue is experimenting with aged cheeses.
Following a “full circle” philosophy, the Browns manage and profit from waste products from their operation. During the manufacturing process, cheese-making produces huge amounts of protein-rich whey. At Amaltheia, the whey, which is an organic by-product, is feed to a herd of organic pigs.
At the same time, 500 goats and dozens of pigs produce a lot of manure. That waste is composted and bagged for sale to local gardeners. A fine example of turning a waste product that could be expensive to remove and dispose of, into a high-quality, value-added product that is much in demand.
Amaltheia cheeses are currently sold in food co-ops and natural food markets through out the western US and on the Amaltheia Dairy website, and Amaltheia organic pork is sold in markets in Montana.