There has been little written on the forum on Wheat Montana, but you might note Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,3350.msg28581.html#msg28581
Also, a while back, while I was trying to find a source of high-gluten flour for one of our members in Canada, I did speak with a representative of Wheat Montana about their high-gluten flours. Whereas high-gluten flours from King Arthur (KASL) and General Mills (e.g., All Trumps) are milled from hard red spring wheat, Wheat Montana's high-gluten flour is milled from hard white
spring wheat. But the two high-gluten flours they sell (I believe they are the Prairie Gold and Natural White) have comparable protein levels to the other high-gluten flours, in the 14-14.5% range. If you are in Montana, you are in good shape because the Wheat Montana flours are sold in many places at the retail level, and through distributors if you are looking for the 50-lb. bags.