Founded in 2002 by Sarah Hoffmann, Green Dirt Farm began with a simple idea: steward the land, care deeply for animals, and create something meaningful from milk. What started as a small flock of sheep in the rolling hills of northwest Missouri has grown into one of the country’s leading producers of artisan sheep milk cheeses.
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Today, the farm remains pasture-based and Animal Welfare Approved®, with a strong commitment to sustainable practices and transparency. The sheep graze on open grasslands, and their milk is transformed into small-batch cheeses that reflect both the land and the seasons. While most cheeses are crafted from the farm’s own milk, a portion is supplemented by another trusted sheep dairy to support growing demand.
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Green Dirt Farm has earned more than 90 national and international awards, including top honors from the American Cheese Society and the World Cheese Awards. Standout cheeses like Prairie Tomme, Dirt Lover, and the newer Mount Bethel Blue showcase the range and depth of American sheep milk cheesemaking, from soft-ripened to aged and blue styles.
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The business is vertically integrated, with a creamery, cheese kitchen, and two farm-to-table restaurants—Green Dirt on Oak in Kansas City and Green Dirt Farm Creamery near historic Weston—where guests can experience the cheeses alongside thoughtfully prepared, locally sourced food. This direct connection between farm and table allows the team to share not just their products, but their philosophy: that great food begins with care for the land, animals, and community.
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With a focus on craftsmanship, sustainability, and hospitality, Green Dirt Farm continues to help define the future of American artisan cheese—one wheel at a time.