Kansas City's Hidden Cheesemaking Gem: Green Dirt on Oak

Green Dirt on Oak: A Kansas City Cheesemaking Story Kansas City, MO – Green Dirt on Oak, a popular downtown restaurant known for its farm-to-table cuisine, has a hidden gem: a state-of-the-art cheesemaking facility. Using fresh sheep's milk sourced from their own farm in Weston, Missouri, they produce a range of cheeses, from fresh varieties to aged Prairie Tomme. The process, as seen in a recent video, is meticulous and fascinating. "Cheesemaking is about preserving milk," explains Helen Cowen, Green Dirt Farm's Director of Dairy Operations. "We take the milk from our flock of sheep and turn it into a product that distills that milk down, concentrates it, and creates something completely different." The video showcases the entire process, from the arrival of the milk to the final pressing of the cheese wheels. It highlights the unique challenges of sheep's milk cheesemaking and the dedication of the Green Dirt team. The video also emphasizes the superior quality of sheep's milk cheese due to its higher butterfat and protein content. Green Dirt's commitment to quality and its innovative approach to cheesemaking make it a true Kansas City success story. The restaurant and cheesemaking facility are a testament to the city's thriving culinary scene.