Long before Green Dirt Farm became a destination for cheese lovers, food enthusiasts and weekend explorers, it started with a simple dream. Founder Sarah Hoffmann wanted to raise her children on a farm, much like the one she enjoyed growing up on. What followed was a journey that transformed a small sheep dairy into one of the region's most unique culinary experiences.
Today, Green Dirt offers visitors multiple ways to experience its story, from artisan sheep's milk cheeses and farm tours in Weston to casual lunches and elevated dining in Kansas City's Crossroads Arts District. While each location offers something different, they all remain deeply connected to the land that started it all.
The name Green Dirt reflects the farm's philosophy. As Hoffmann explains, the soil is the foundation for everything they do. Healthy pastures support healthy sheep, which produce the milk that becomes Green Dirt's award-winning cheeses. That connection to the land influences every aspect of the business, from farming practices to restaurant menus.
Green Dirt's path into hospitality happened almost by accident.
After building a successful cheese business, the company needed additional space to manage shipping and distribution. A former winery building near Weston provided the perfect solution. Along with warehouse space, the building included room for a small cheese shop. The team began serving cheese boards and simple lunch items alongside their products. Customer demand quickly grew, leading to a larger kitchen, expanded dining space and eventually the Green Dirt Farm Creamery visitors know today.
The Weston Creamery remains the most direct connection to the farm experience. Guests can enjoy soups, sandwiches, cheese boards and one of the area's most distinctive treats: soft-serve ice cream made entirely from sheep's milk. The location also offers indoor seating, outdoor picnic areas, local gifts and Green Dirt merchandise.
For many visitors, however, the highlight is the farm tour.
Tours begin at the Creamery before traveling a few miles to the working farm itself. Guests receive a guided look at the sheep pastures, dairy parlor and cheese kitchen before returning for a tasting of Green Dirt's artisan cheeses. Along the way, guides explain the complete process of cheese production, helping visitors understand the journey from soil to grass, sheep to milk and ultimately milk to cheese.
The tours offer a rare glimpse into an agricultural world many people never see.
"Once guests see all this, they have a much greater appreciation for the work that goes into dairying and cheesemaking," Hoffmann says.
That appreciation often comes with a new understanding of sheep's milk itself. While many Americans are familiar with cow's milk dairy products, sheep's milk remains less common despite its long history throughout Europe and the Mediterranean. Customers are often surprised to learn that famous cheeses such as Manchego, Pecorino and Roquefort are made from sheep's milk. Others arrive expecting a strong flavor similar to goat cheese and leave pleasantly surprised by its sweet, rich and creamy profile.
The next chapter of Green Dirt's story unfolded during the pandemic.
While Hoffmann had already been exploring ways to expand production and bring the company's products closer to Kansas City customers, COVID-19 temporarily put those plans on hold. During that same period, chef Oskar Arévalo unexpectedly returned to Kansas City from France. Curious about cheesemaking, he volunteered at Green Dirt's cheese kitchen and quickly became an invaluable member of the team. His vision eventually helped shape what would become Green Dirt on Oak in the East Crossroads.
Today, Green Dirt on Oak combines several experiences under one roof. Visitors can enjoy a casual breakfast or lunch café, browse the cheese shop and even watch cheesemaking operations through windows overlooking the production space. Upstairs, guests find a more refined dining experience that highlights Green Dirt's cheeses, sheep dairy products and lamb alongside ingredients sourced from other local farms.
The restaurant has become a natural fit for the Crossroads neighborhood, where creativity and craftsmanship thrive.
"We love this neighborhood," Hoffmann says. "So many creative food and drink crafters are concentrated in the East Crossroads neighborhood where we are."
No matter which location guests visit, certain menu items stand out. Hoffmann recommends starting with one of Green Dirt's cheese and charcuterie boards, featuring the farm's cheeses alongside house-made sourdough bread, pickles and roasted nuts. The lamb burger has developed a loyal following, and the cheesecake, made with Green Dirt's fresh cheese, is another customer favorite.
For visitors looking to fully embrace the Explore Issue spirit this summer, Hoffmann suggests turning Green Dirt into a day-long adventure. Start with a farm tour and cheese tasting in Weston, enjoy lunch at the Creamery and finish the day with dinner at Green Dirt on Oak in Kansas City.
It's a journey that perfectly captures what makes Green Dirt special: authentic experiences, handcrafted food and a deeper connection to where our food comes from. Whether you're discovering sheep's milk cheese for the first time, exploring the countryside of Weston or enjoying a memorable meal in the Crossroads, Green Dirt offers a uniquely local adventure rooted in the land, the animals and the people who care for them.
"Once guests see all this, they have a much greater appreciation for the work that goes into dairying and cheesemaking,"
It's a journey that perfectly captures what makes Green Dirt special: authentic experiences, handcrafted food and a deeper connection to where our food comes from.