On the bluffs of the Missouri River Valley about 40 miles northwest of Kansas City, MO, Green Dirt Farm stands on steep rolling hills overlooking the countryside. The farm was founded in 2002 by Sarah Hoffmann with the goal to create sheep's milk cheeses in a sustainable, humane and economically-just way.
In recent years, Green Dirt Farm cheese making has grown to include milk from nearby small family sheep and cow dairy farms that promise to uphold rigorous standards of environmental responsibility and humane animal welfare. Green Dirt Farm and their partner dairies are proud to be certified as Animal Welfare Approved and environmentally responsible by the organization A Greener World.
Bossa is one of America’s very few washed-rind sheep’s milk cheeses. During an aging of at least six weeks, the small wheels are turned and washed with a brine solution daily. Reaching their peak at about 10-12 weeks, the wheels develop a cream to orange-colored rind and a gooey, almost spoonable texture (especially in the fall, when the sheep’s milk is very rich).
With an aroma described as “gloriously funky,” Bossa has a meaty flavor overlaid with tones of floral honey nectar.
It pairs well with Champagne, hoppy beers, dessert wines, fruit compotes, good bread and charcuterie.