Nestled in the heart of Wayne County, Pennsylvania, Calkins Creamery at Highland Farm is the newest chapter in a dairy farming legacy spanning six generations. Founded in 2006 by Emily Bryant Montgomery and her husband Jay Montgomery, Calkins Creamery was born out of a desire to sustain the farm Emily grew up on.
Emily and Jay met while working at an ice cream facility in Maryland. Between her background in food science and his in industrial engineering, they had all the right ingredients to create a creamery of their own—not to mention the fact that her family was still operating a dairy farm with a high- quality milk source. In 2005, the couple moved from their home of Bakersfield, California, back to Wayne County and began planning what would become Calkins Creamery.
Reflecting on her motivations, Emily shares, “Our whole goal when we came back was to help sustain the family farm. Our county used to be littered with farms. And now, so many have sold because of economic conditions facing farmers.” Today, Calkins Creamery makes over a dozen different cheeses, including the popular Vampire Slayer, a garlic-infused, stirred-curd cheddar bursting with flavor.
To make Vampire Slayer, Emily starts with fresh, raw milk from Highland Farm’s herd of Holstein cows. Starting with their classic stirred- curd cheddar, Emily mixes in minced garlic, onion, and paprika to create the bold flavor profile. Curds are then pressed into molds and aged for at least two months. The final product is a nine-pound wheel dipped in jet-black wax to create a cheese that is as striking visually as it is in flavor.
The strong garlicky aroma is the inspiration for the Halloween-ready name coined by Emily’s mom (an avid garlic hater) when she entered the creamery on one of the first make days. “She came into the creamery and couldn’t handle the smell of the production room. She said, ‘well that would definitely kill a vampire. What a vampire slayer.’ The name doesn’t go with the rest of our line, but it paid off because it’s been a marketing genius.” The cheese has become one of Calkins’ top sellers, in part because the name is perfect for Halloween-themed displays and cheese boards.
The cheese’s strong garlicky flavor and meltability means it’s perfect for cooking (think extra savory mac and cheese) and throwing on a cheese board. Emily likes to pair Vampire Slayer with fresh apples and sweeter fruits for balance, while her husband prefers it with crackers and a hoppy IPA—a testament to the cheese’s compatibility with strong beers.
Josie Krogh
Josie Krogh is culture's Digital Strategy Lead. She earned her master's degree in Agricultural and Applied Economics from The University of Georgia. Josie developed a love of food while working at farmstands in the D.C. area as a young adult, and discovered her love of cheese while living and working on a dairy farm on Martha's Vineyard. Josie currently lives in Catskill, NY.
