Taking a natural ingredient like milk and creating an artisan cheese for people to enjoy drives Emily Montgomery’s passion for making cheese, she says.
Montgomery co-owns Calkins Creamery with her husband Jay. The couple returned to Pennsylvania from California to start their small cheesemaking business on Highland Farm, in Honesdale, a dairy owned by Bill Bryant, Emily’s dad, in partnership with Zack Bryant, her brother. It’s a family affair with Emily and Zack’s sister, Carrie Bomgardner, providing marketing support for the farm and creamery.
Beyond dairy farming and creating award-winning cheeses, the Bryant family uplifts their community through a special foundation established by Bill and Debra Bryant in memory of their son, Michael, the youngest of the Bryant’s four children. The foundation awards grants funded through an annual Herd The Curd 5k run on the farm over Labor Day weekend. For race participants, a gift of cheese curds and chocolate milk awaits them at the finish line.