At Green Dirt Farm in Missouri, making great cheese starts with great soil. Sarah Hoffmann and her team keep their herd of sheep on pasture and practice careful grazing rotation to grow healthy grasses in healthy soils, which in turn support healthy, happy sheep. The milk of those sheep is used to make a range of excellent cheeses, including the Dirt Lover.
These cute little buttons have an ash-covered, delicate, bloomy rind surrounding a creamy interior. The flavor has a lemony brightness balanced with a mushroomy, earthy quality and a sweetness from the sheep’s milk. Great in salads, served with dried fruit, or alongside a crisp glass of rosé.