A Green Dirt Farm original, Dirt Lover is styled on the lines of French ash coated cheeses like Selles-sur-Cher and Valençay. It has an edible bloomy rind enveloping an underlying layer of vegetable ash. When cut, it reveals black border of ash underneath the bloomy white rind, which is the inspiration behind the name. In spring, the cheese has a firm, dense texture with savoury notes from the ash balanced by the nuttiness of the pate. In summer, the firm texture develops a creamy ring under the ash which expands as the cheese ages. With age, Dirt Lover becomes intense, earthy and buttery with a hint of citrusy tang. It is aged for a minimum of two weeks, finally reaching its optimum maturation at six to eight weeks.A coveted medal winner at the 2013 American Cheese Society competition, Dirt Lover pairs perfectly with IPAs, Pale Ales, and Lambic. If you are a wine lover, try Sancerre, Sauternes, Prosecco or any other sparkling wines.

Dirt Lover

Green Dirt Farm

Aux Arcs (pronounced “Ozark”) is a rustic, mountain style, hard cheese made with blended sheep and cow’s milk. We make the cheese during the summer and fall when the sheep and cows are on pasture. The cheese highlights the wonderful flavors that develop using milk from animals raised on a diverse diet of grasses, legumes and forbs. It is a cooked and pressed hard cheese. It is aged at least 2 months, and during the first month the rind is washed with brine, after that the rind is allowed to develop a lovely, natural “croute fleurie”, giving our Aux Arcs wheels a beautiful, natural rind with an earthy flavor.

Aux Arcs

A Green Dirt Farm original, Fresh Spicy Chilis is a fresh soft cheese made from pasteurized sheep's milk. In addition to the clean, tangy flavours, the spicy kick of red pepper flakes makes it taste even more luxurious. Spread the cheese on crackers or sandwiches or sprinkle on salads and pizzas to enjoy its classic flavour to the fullest.

Green Dirt Farm Fresh Spicy Chilis

A Green Dirt Farm original, Fresh Plain is a fresh soft cheese made from pasteurized sheep's milk. The green lush pastures of the Missouri River Valley impart clean, tangy flavours with a hint of sheepiness at the finish. Spread the cheese on crackers or sandwiches or sprinkle on salads and pizzas to enjoy its classic flavour to the fullest. Fresh Plain also forms the base for other flavoured fresh cheeses: Rosemary, Nettle, Garlic & Peppercorn and Spicy Chilis. It was honoured at the American Cheese Society's 2009 annual competition for its exceptional flavour and quality.

Green Dirt Farm Fresh Plain

A Green Dirt Farm original, Prairie Tomme is styled on the lines of French alpine cheeses like Gruyere or Gouda. It is a seasonal sheep's milk cheese with a smooth, firm texture and buttery, nutty flavour. The cheese is aged for a minimum of four months, during which the wheels are washed twice a week.Prairie Tomme melts really well and grates easily, so try in a grilled cheese sandwich or in a fondue. Pair the cheese with a Belgian style ale, Pinot Noir, or a Burgundy wine to enhance its flavour.

Prairie Tomme

A Green Dirt Farm original, Bossa is probably the only sheep's milk washed rind cheese made in America. During aging, the wheels are regularly washed in a brine solution which gives the rind a cream to orange colour and the cheese a distinctive flavour and aroma. Bossa has a firm texture which evolves into creamy as it ripens. It becomes almost gooey, spoonable at about 10-12 weeks, especially in the fall, when the sheep's milk is rich. The cheese has a meaty flavour with undertones of floral honey nectar, contrasted by the almost funky, stinky aroma off the rind.Bossa pairs well with Champagne, hoppy beers and dessert wines. The cheese was recognized by the American Cheese Society competition in 2009 for its outstanding flavour and quality.

Bossa

A Green Dirt Farm original, Fresh Garlic & Peppercorn is a fresh soft cheese made from pasteurized sheep's milk. In addition to the clean, tangy flavours, the combination of garlic & peppercorns impart a spicy, sharp note with a hint of sheepiness at the finish. Spread the cheese on crackers or sandwiches or sprinkle on salads and pizzas to enjoy its classic flavour to the fullest.

Green Dirt Farm Fresh Garlic & Peppercorn

A Green Dirt Farm original, Woolly Rind is Camembert-style cheese made from pasteurized sheep's milk. It has a rustic edible white bloomy rind, which is sometimes mottled by tan, blue or orange marks, as the cheese ages. When young, Woolly Rind is firm and aromatic with flavours of grass and milk. With age, the aroma reminds us of a beautiful forest floor complemented by buttery, mushroomy flavours with hints of sweetness from the edible rind. At its peak, Woolly Rind becomes runny at room temperature.Wee Woolly, a petite version of the Woolly Rind offers all the flavour and goodness of the original, award-winning cheese. Woolly Rind was honoured at the American Cheese Society's 2010 annual competition for its exceptional flavour and quality.

Woolly Rind

A Green Dirt Farm original, Fresh Nettle is a fresh soft cheese made from pasteurized sheep's milk. In addition to the clean, tangy flavours, the nettle herb imparts a pleasant herbaceous dill-like note with a hint of sheepiness at the finish. Spread the cheese on crackers or sandwiches or sprinkle on salads and pizzas to enjoy its classic flavour to the fullest. Fresh Nettle was honoured at the American Cheese Society's 2009 annual competition for its exceptional flavour and quality.

Green Dirt Farm Fresh Nettle

A Green Dirt Farm original, Fresh Rosemary is a fresh soft cheese made from pasteurized sheep's milk. In addition to the clean, tangy flavours, the rosemary herb imparts a highly aromatic and subtle note to the cheese. Spread the cheese on crackers or sandwiches or sprinkle on salads and pizzas to enjoy its classic flavour to the fullest.

Green Dirt Farm Fresh Rosemary

Our products are the result of our love for our soil, our sheep and our community. That’s why we say Green Dirt Farm is Good for Ewe!    The foundation for what we do at Green Dirt Farm is our understanding that grass-based dairying is the best way to ...