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 cheesemaking 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.
Prairie Tomme is a seasonal sheep’s milk cheese inspired by the cheeses of the French Alps. It’s a cooked curd cheese made in the spring, using early season milk. It’s made in wheels that are cut into wedges when it’s ready to sell. The wheels age for at least four months, during which they’re washed twice a week.
The cheese has a smooth, firm texture and a buttery, nutty taste. It melts well and grates easily; try it in a grilled cheese sandwich or in a fondue.
Pair it with a Belgian style ale, pinot noir, or a Burgundy wine.