Montana’s local artisan cheese scene is a hidden gem in the world of dairy delights. The Big Sky State’s clean air, healthy cows, and skilled cheesemakers combine to create exceptional varieties that rival those from more renowned cheese-producing regions.
Montana’s artisan cheesemakers craft an impressive array of high-quality cheeses, including traditional cheddars, goudas, fetas, and unique Alpine-style creations. These small-scale producers leverage organic, non-GMO ingredients sourced from local dairy farms to ensure superior taste and texture in every bite.
From Big Sky Cheese’s round clothbound cheddar to the diverse offerings of other local creameries, Montana’s cheese selection offers something for every palate. Cheese enthusiasts and casual consumers alike can explore these locally-produced treasures, which often surpass typical grocery store options in flavor and quality.
History of Montana’s Artisan Cheese
Montana’s artisan cheese industry has roots stretching back to the early 20th century. Small-scale dairy farms began producing handcrafted cheeses as a way to preserve excess milk and diversify their offerings.
In the 1970s and 1980s, a renewed interest in traditional foodways sparked growth in artisanal cheesemaking across the state. Pioneering cheesemakers experimented with local ingredients and techniques, laying the foundation for Montana’s unique cheese identity.
The 1990s saw an expansion of artisan cheese production, with several new creameries opening their doors. These businesses focused on creating high-quality, distinctive cheeses that reflected Montana’s terroir and agricultural heritage.
By the early 2000s, Montana’s artisan cheese scene had gained national recognition. Cheesemakers began winning awards at prestigious competitions, putting the state on the map as a destination for cheese enthusiasts.
Today, Montana boasts a diverse array of artisan cheesemakers, from small farmstead operations to larger producers. These craftspeople continue to innovate, creating cheeses that showcase the state’s rich dairy traditions and unique flavors.
Key milestones in Montana’s artisan cheese history:
- 1920s: First recorded commercial cheese production
- 1975: Revival of traditional cheesemaking practices
- 1992: Opening of Lifeline Farm, a pioneering organic creamery
- 2005: Montana cheesemakers begin winning national awards
- 2015: Formation of the Montana Cheese Guild
Types of Montana Artisan Cheese
Montana’s artisan cheese scene offers a diverse array of high-quality options. Local cheesemakers craft unique varieties using fresh milk from the state’s dairy farms.
Gouda and Big Chai Gouda
Montana cheesemakers produce excellent Gouda varieties. Traditional Gouda has a rich, buttery flavor that develops complexity as it ages. Big Sky Cheese makes a popular Gouda cheese using local milk.
Some artisans offer creative variations like Big Chai Gouda. This cheese infuses the smooth, creamy Gouda base with aromatic chai spices. The result is a unique flavor profile that combines sweet and savory notes.
Gouda’s versatility makes it suitable for various culinary applications. It melts well for cooking and pairs nicely with fruits and wine for cheese boards.
Feta and Feta Cheese
Feta is a staple in Montana’s artisan cheese repertoire. Local producers craft this tangy, crumbly cheese using traditional methods. Some use cow’s milk, while others opt for sheep or goat milk for a more authentic taste.
Montana feta often has a slightly milder flavor compared to imported varieties. Its creamy texture and salty tang make it ideal for salads, pasta dishes, and Mediterranean-inspired recipes.
Many local cheesemakers offer variations of feta. These may include herb-infused versions or marinated feta in olive oil and spices.
Round Clothbound Cheddar
Round Clothbound Cheddar is a specialty of Montana artisan cheesemakers. This traditional English-style cheese is aged wrapped in cloth, allowing it to develop a complex flavor profile.
The aging process typically lasts several months to a year. During this time, the cheese develops a sharp, tangy taste with nutty undertones. The texture becomes crumbly yet creamy.
Big Sky Cheese is known for producing excellent Round Clothbound Cheddar. This cheese pairs well with bold red wines and makes a stunning addition to cheese boards.
Colby
Colby cheese is a Montana favorite, offering a milder alternative to cheddar. Local artisans craft this semi-hard cheese using cow’s milk from regional dairies.
The cheese-making process for Colby involves washing the curds, resulting in a moister texture than cheddar. This technique also gives Colby its characteristic mild, sweet flavor.
Montana-made Colby often showcases the high-quality milk produced in the state. It’s an excellent melting cheese, making it popular for grilled sandwiches and macaroni and cheese dishes.
Ricotta
Montana’s artisan cheesemakers produce fresh, creamy ricotta. This soft cheese is made from whey, a byproduct of other cheese production, making it a sustainable option.
Local ricotta is known for its light, fluffy texture and mild, slightly sweet flavor. Some producers offer variations like herb-infused or smoked ricotta.
This versatile cheese works well in both sweet and savory dishes. It’s commonly used in lasagna, stuffed pasta, and cheesecake. Fresh Montana ricotta is also delicious spread on bread or crackers.
Alpine-Style Cheese
Montana artisans craft excellent Alpine-style cheeses inspired by traditional Swiss and French varieties. These cheeses are typically made from cow’s milk and aged for several months.
The aging process gives Alpine-style cheeses a firm texture and complex flavor profile. They often have nutty, earthy notes with a slight sweetness.
Common varieties include Gruyère-style and Raclette-style cheeses. These pair well with white wines and are excellent for melting in fondue or over potatoes.
Sheep Cheese
Sheep cheese is a growing specialty in Montana’s artisan cheese scene. These cheeses are prized for their rich, creamy texture and distinctive flavor.
Montana sheep dairies produce a variety of cheese styles. These range from soft, fresh cheeses to aged hard cheeses. Pecorino-style and Manchego-style cheeses are popular offerings.
Sheep cheese has a higher fat content than cow’s milk cheese, resulting in a luxurious mouthfeel. It often has a slightly tangy flavor with grassy or lanolin notes.
Production & Cheesemaking Process
Montana’s artisan cheesemakers combine traditional techniques with local ingredients to craft unique flavors. Their process involves careful milk selection, curd formation, and aging methods that develop distinct taste profiles.
Cheese Curds Production
Cheesemaking begins with high-quality whole milk, often from local dairy farms. The milk is pasteurized and cooled before cultures and rennet are added to start coagulation. Once set, the curd is cut into small cubes, allowing whey separation. Cheesemakers heat and stir the curds to expel more whey and achieve desired moisture levels.
For fresh cheese curds, the process stops here. The curds are salted and packaged, resulting in a squeaky texture beloved by many. Some Montana artisans flavor their curds with herbs or spices for added variety.
Aging and Flavor Development
Many Montana cheeses undergo aging to develop complex flavors. After curds are pressed into molds, they’re moved to aging rooms with controlled temperature and humidity. During this time, enzymes break down proteins and fats, creating unique tastes and textures.
Cheddars may age for months or years, developing sharp flavors and crumbly textures. Softer cheeses like Brie age for shorter periods, allowing rinds to form and interiors to soften. Artisans may wash rinds with brine or alcohol to encourage specific bacteria growth, enhancing flavor profiles.
Aging duration varies based on cheese type and desired taste intensity. Montana’s cheesemakers carefully monitor this process to ensure optimal flavor development and quality.
The Role of Dairy Farms and Local Dairies
Montana’s dairy farms and local dairies form the backbone of the state’s artisan cheese industry. These operations prioritize sustainable practices and contribute significantly to local economies.
Organic Dairy Practices
Many Montana dairy farms embrace organic methods. They focus on pasture-based feeding systems and avoid synthetic hormones or antibiotics. Cows graze on diverse grasses, resulting in milk with unique flavor profiles.
Organic dairy practices promote soil health and biodiversity. Farmers use natural fertilizers and pest control methods. This approach supports environmental sustainability and produces high-quality milk for cheese production.
Some organic dairy farms in Montana also process their own milk into artisanal cheeses. This vertical integration allows for greater control over quality and flavor development.
Montana Dairy Producers
The state boasts a diverse range of dairy producers. From small family-run operations to larger cooperatives, each contributes to Montana’s cheese scene.
Flathead Lake Cheese Company in Polson supports local dairies by sourcing milk for their artisanal cheeses. Their vivid yellow creamery has become a local landmark.
Belgrade’s Chalet Market showcases a variety of Montana-made cheeses. This highlights the strong connection between local producers and retailers.
Montana’s dairy producers face challenges, including declining milk prices. Despite this, many persist in creating high-quality products that reflect the state’s terroir.
Feeding and Caring for Cheese Livestock
Proper nutrition is essential for dairy animals to produce high-quality milk for artisanal cheese. Montana’s climate and terrain offer unique opportunities and challenges for feeding cheese livestock.
Grass and Alfalfa Feed
Montana’s expansive grasslands provide an excellent foundation for dairy animal diets. Pasture-raised cows, sheep, and goats benefit from nutrient-rich native grasses. Rotational grazing helps maintain pasture health and ensures consistent feed quality.
Alfalfa, a key component in many livestock diets, thrives in Montana’s climate. This legume offers high protein content and essential minerals. Farmers often combine alfalfa with grass hay to create a balanced ration. During winter months, stored alfalfa hay becomes crucial for maintaining milk production.
Some cheesemakers use specific grass varieties to influence milk flavor profiles. This attention to detail contributes to the unique characteristics of Montana artisan cheeses.
Legumes and Alternative Feeds
Legumes like clover and vetch complement grass-based diets. These plants fix nitrogen in the soil, improving pasture health. Legumes also boost protein intake, supporting milk production and cheese quality.
Corn silage serves as an energy-dense feed option for dairy cattle. However, its use varies among Montana cheesemakers, with some preferring grass-based diets for distinct flavor profiles.
Alternative feeds like brewers’ grains from local craft breweries can supplement livestock diets. These by-products offer additional nutrients and support sustainable farming practices.
Careful feed selection and management help Montana’s artisan cheesemakers produce high-quality milk for their craft. Balancing nutrition, flavor influence, and sustainability remains a key focus in the state’s growing cheese industry.
Creameries and Cheesemakers
Montana’s artisan cheese scene boasts local creameries and skilled cheesemakers producing high-quality products. These businesses leverage the state’s clean environment and healthy livestock to craft unique and flavorful cheeses.
Big Sky Cheese and Flathead Lake Cheese
Big Sky Cheese, located in Great Falls, specializes in artisan cheeses made from fresh Montana milk. Their product line includes Clothbound Cheddar, Great Gouda, Fantastic Feta, and Big Sky Squeakers. The company emphasizes supporting the local economy through their cheese production.
Flathead Lake Cheese Company operates from a bright yellow creamery in Polson. Owner Wendi Arnold notes the historical significance of dairy farms in the Mission Valley. The company produces artisanal cheeses while supporting local dairies.
Artisan Cheesemakers
Montana’s artisan cheesemakers utilize organic, non-GMO ingredients from local dairy farms. They craft a variety of cheese styles, ranging from traditional cheddars to unique Alpine-inspired creations. The state’s clean air and healthy cows contribute to the high quality of these artisanal products.
Mission Mountain Sheep Co., operating as Love Ewe Creamery, produces artisan cheeses using milk from their own sheep dairy in the Mission Valley. Their products are available at the Bigfork Summer Farmer’s Market.
Montana’s creameries and cheese shops offer diverse options for cheese enthusiasts. These local businesses combine traditional techniques with innovative approaches to create distinctive flavors that showcase the state’s agricultural bounty.
Distribution and Availability
Montana’s artisan cheese producers utilize diverse channels to bring their products to consumers. Local distribution and e-commerce options make these specialty cheeses accessible to both residents and out-of-state enthusiasts.
Farmers Markets and Local Distribution
Farmers markets serve as vital hubs for Montana’s artisan cheese makers. These markets provide direct-to-consumer sales opportunities, allowing producers to interact with customers and share their craft. Many cheesemakers attend weekly or monthly markets in cities like Bozeman, Great Falls, and Missoula.
Local grocery stores and specialty food shops also stock Montana-made cheeses. These retailers often prioritize “Made in Montana” products, giving artisan cheeses prime shelf space. Some producers partner with restaurants and cafes to feature their cheeses on menus, expanding their reach.
Retail and E-Commerce
Artisan cheese shops like the new Bozeman market offer extensive selections of local and imported cheeses. With over 100 varieties available, these specialty stores cater to cheese enthusiasts seeking unique flavors.
E-commerce has opened new avenues for distribution. Many Montana cheesemakers now offer online ordering and shipping. This allows them to reach customers across the state and beyond. Producers often provide contact information on their websites, including email addresses and phone numbers.
Some companies, like Big Sky Cheese, list their physical address and operating hours online. This enables local pickup options for those preferring direct purchases.
Pairing and Enjoying Local Cheeses
Montana’s artisan cheeses offer a world of flavors to explore. Local cheese producers craft unique varieties that pair wonderfully with regional foods and beverages.
Cheese Pairings and Recommendations
Montana’s feta cheese, known for its crumbly texture and tangy flavor, complements the rich taste of local lamb dishes. Sprinkle feta on lamb burgers or add it to a rack of lamb for a delightful contrast.
Artisan blue cheese from Montana pairs surprisingly well with dark chocolate. This combination creates an intriguing balance of sweet and savory flavors, perfect for an after-dinner treat.
Local cheese shops and farmers markets offer a wide selection of Montana-made cheeses. Look for Amaltheia Organic Dairy’s products, which are highly regarded and readily available throughout the state.
When hosting a tasting, pair Montana cheeses with local wines or craft beers. Consider serving them alongside regional fruits, nuts, and charcuterie to create a diverse flavor experience.
Try matching stronger cheeses with bold, flavorful accompaniments. These pairings often result in complex and interesting taste combinations that highlight the unique characteristics of artisan cheeses.
