Since opening its doors in April 2024, Green Dirt on Oak has become more than just a destination for cheese lovers—it’s an immersive culinary experience that bridges the gap between farm and table. An urban outpost of Green Dirt Farm in Weston, MO, this cozy yet expansive restaurant offers a curated selection of artisanal cheeses, thoughtfully paired wines, and an evolving menu that celebrates the region’s agrarian roots. For anyone who’s passionate about the art of cheesemaking—or just eating its byproduct—Green Dirt on Oak is simply a must-visit.
Green Dirt Farm was originally founded by Sarah Hoffmann in 2002 as a testament to her commitment to sustainable agriculture and exceptional cheesemaking. Located about 40 miles north of Kansas City, the farm’s mission centers on producing high-quality, small-batch, handcrafted sheep’s milk cheeses.
Today, Green Dirt Farm is celebrated nationally, with its cheeses earning more than 90 awards and accolades at prestigious events like the American Cheese Society Awards, World Championship Cheese Contest, and the Good Food Awards. The farm itself has become a beloved regional agritourism destination for food enthusiasts, offering tours, cheese tastings, and farm-to-table dinners with some of Kansas City’s top chefs showcasing this connection between land and plate.
“Happy ewes make the most delicious milk,” Sarah frequently attests. And it all starts with the term “green dirt,” which alludes to the farm’s efforts to cultivate some of the region’s most nutritious pasture grasses. The team practices rotational grazing to build healthier soil and prevent soil erosion year-over-year while committing to humanely raising a well-socialized flock of sheep. The result? More flavorful milk and the highest quality artisan cheeses.
Compared to standard cow milk cheese, Green Dirt’s products offer a rich, creamy texture and a uniquely complex flavor profile. Sheep’s milk cheese is naturally higher in protein, calcium, and essential nutrients, making it easier to digest for many people due to its lower lactose content. Green Dirt’s standout (and most award-winning) products include Prairie Tomme, a hard alpine-style aged cheese with nutty, earthy, and slightly tangy notes, Bossa, a creamy, washed-rind “stinky” cheese, and their line of fresh, spreadable cheese which can be found in many area grocery stores.
What truly sets Green Dirt on Oak apart from other cheese-centric establishments is its commitment to education and community. While the distinctive taste of sheep’s milk cheeses make them the preferred choice for many discerning palates, the Green Dirt’s menu is making these flavors more approachable and accessible for Kansas Citians.
Put simply, Green Dirt on Oak isn’t just a spot to eat; it’s a place to learn and connect with the stories behind the food. The restaurant’s knowledgeable staff are always eager to share insights about the cheesemaking process, from the careful tending of sheep to the aging of the final product to its incorporation into the food they serve.
The menu at Green Dirt on Oak, helmed by chef Oskar Arévalo, is as seasonal as it is inventive. Cheese and charcuterie are, unsurprisingly, the stars of the show. Patrons can choose from a rotating selection of Green Dirt’s own creations alongside the usual cheeseboard suspects like pickles, nuts, and locally sourced honey. Not to be outdone, their grilled cheese elevates the humble comfort food to a hearty and showstopping meal. Paired with a glass of biodynamic wine, a locally brewed beer, or Kansas City-distilled spirits, every meal feels like a celebration of the region.
Green Dirt on Oak’s space feels like a reflection of the farm’s ethos—and of Sarah herself: warm, inviting, and unpretentious. Exposed brick walls, wooden accents, and cozy seating options create an atmosphere that encourages lingering. Whether you’re stopping in for a quick bite, indulging in a leisurely wine-and-cheese pairing, or shopping for the perfect gift in the retail section, Green Dirt on Oak makes you feel right at home.
For those familiar with Sarah, Green Dirt on Oak is an exemplary symbol of her farm’s mission. By bringing the farm’s products to a rustic yet urban setting—located across Oak from the shiny glass facade of the former KC Star building—the team has created a space where local food culture can thrive.
More than two decades after its founding, Green Dirt’s reputation continues to grow, and it’s not hard to see why. Their cheeses have graced tables around the country, from casual get-togethers to high-profile events. Each wheel and wedge tells a story of meticulous craftsmanship and a simple yet admirable (and delicious) mission, building on Kansas City’s standing as a true culinary destination.
As the region’s food scene evolves, places like Green Dirt on Oak play a vital role in shaping its identity. Sarah, Oskar and the Green Dirt team aren’t just selling food; they’re fostering a deeper appreciation for the connections between farmers, artisans, and diners. For anyone looking to experience the best of local flavor, Green Dirt on Oak offers an unforgettable journey into the heart of Midwestern hospitality and gastronomy.
Stop into the East Crossroads restaurant—open Wednesday through Sunday—to sample their award-winning cheeses, sip a thoughtfully chosen wine, and savor the knowledge that every bite is rooted in a commitment to sustainability, community, and the simple joy of great food.
“Happy ewes make the most delicious milk."