Sarah Hoffmann and John Spertus, doctors by trade, moved to the Kansas City area so they could be close to both a city and rural land where they could build a sustainable, organic farm. After determining that their land wasn't suited to growing vegetables, Sarah decided to begin raising dairy sheep and learned how to use their milk to make cheese. Today, Green Dirt Farm is Animal Welfare Approved and committed to the principles of grass-based dairying.
Green Dirt uses its own sheep's milk to create a unique fresh cheese that ripens and drains for 48 hours before it is packed. The result is a bright, lemony cheese with a soft, delicate curd and a clean milkiness on the finish -- similar in style to a chevre, but without the distinct flavor of goat's milk.
Farm / Company: Green Dirt Farm
Cheesemaker: Sarah Hoffmann/Rachel Kleine
Proprietor: Sarah Hoffmann
City, State: Weston, MO
Milk Type: Sheep
Milk Treatment: Pasteurized
Size(s): 3.5 ounce cup