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Green Dirt – Prairie Tomme

From the rolling hills and lush pastures near Weston, MO, northwest of Kansas City, Green Dirt Farm has been producing acclaimed sheep’s and mixed milk cheeses for over a decade now, with a diverse lineup that runs from creamy, tangy fresh cheeses to Alpine-style offerings.  Their cheeses are beloved, with every variety of their sheep’s milk cheese having won an American...

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Green Dirt – Dirt Lover

From the rolling hills and lush pastures near Weston, MO, northwest of Kansas City, Green Dirt Farm has been producing acclaimed sheep’s and mixed milk cheeses for over a decade now, with a diverse lineup that runs from creamy, tangy fresh cheeses to Alpine-style offerings.  Their cheeses are beloved, with every variety of their sheep’s milk cheese having won an American...

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Green Dirt – Bossa

From the rolling hills and lush pastures near Weston, MO, northwest of Kansas City, Green Dirt Farm has been producing acclaimed sheep’s and mixed milk cheeses for over a decade now, with a diverse lineup that runs from creamy, tangy fresh cheeses to Alpine-style offerings.  Their cheeses are beloved, with every variety of their sheep’s milk cheese having won an American...

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Alisios

This cheese is named after the famous trade winds that regulate climate on the Canary Islands. Made with milk from the island cows and goats, it is aged for a minimum of 5 months, then coated with Spanish pimentón. The paste is creamy and smooth, the flavors zippy from goat’s milk but balanced by smokey paprika.

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Paneer Bulk

This firm, pale yellow cheese is a high protein food that is often substituted for meat in many vegetarian entrees of Indian cuisine. Commonly used in curried and vegetable dishes, Paneer can also be deep fried, marinated, barbecued or used in sweet dessert.

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Youngster’s Smoked Gouda

A classic smoked gouda, great for melting over burgers or snacking with salami. The bisected wheel makes it easier to handle and display at the counter.

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Rustic Red Cheddar

This cheddar was the result of an accidental merging of two cheeses. Alpine cultures were added to a savory cheddar and when cheesemakers tasted the batch, they were surprised at the delightfully sweet caramelized notes and the crumbly texture. The bright red color makes it a stand out in any cheese plate.

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Tomme Saint Georges

This washed rind, sheep’s milk cheese has been one of our staff favorites this year. Named after the town where it is made in the Midi-Pyrenees region of France, Tomme Saint Georges strikes us as a cross between a traditional tomme and a sheep’s milk alpine. The paste is moist and creamy, and the flavor starts with toasty bread notes and finishes richly with notes of sweet...

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Coeur de la Crème – 3 Pepper

Steve and Veronica Baetje started Baetje Farms in 2006. After a back injury deterred Steve from continuing his construction job, the Mennonite couple chose to venture into cheesemaking since they already owned a few goats. They moved to Bloomsdale, MO, just South of St. Louis along the Mississippi River. After taking classes from both the Vermont Institute for Artisan Cheese and...

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Coeur de la Crème – Garlic and Chive

Steve and Veronica Baetje started Baetje Farms in 2006. After a back injury deterred Steve from continuing his construction job, the Mennonite couple chose to venture into cheesemaking since they already owned a few goats. They moved to Bloomsdale, MO, just South of St. Louis along the Mississippi River. After taking classes from both the Vermont Institute for Artisan Cheese and...

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