Today we’d like to introduce you to Sarah Hoffmann.
Hi Sarah, please kick things off for us with an introduction to yourself and your story.
Green Dirt Farm started with a simple idea: that good food begins with healthy land and happy animals. On our little hillside farm about 40 miles northwest of Kansas City, we set out to raise sheep on grass and make cheese that truly reflects this place. Since 2002, we’ve been milking our sheep and turning that milk into small-batch, artisan cheeses that tell the story of our pastures and the care that goes into every step.
In 2024, we took a big leap and brought a piece of the farm to the city. We opened a restaurant, retail shop, and cheese kitchen in Kansas City’s East Crossroads neighborhood so more people could experience what we do. Our restaurant is all about fresh, from-scratch cooking that highlights the things we make on our farm—our cheeses and pasture-raised lamb—along with ingredients from other local farmers and small-batch food makers we admire.
Our goal is simple: to bring comfort and joy to our guests through good food and warm hospitality, while supporting the community of farmers and food artisans who inspire us every day.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Oh, it’s definitely not been a smooth road. But I think that’s true for most small farms and food businesses. It’s been both a struggle and a joy — sometimes in equal measure! There have been plenty of challenges along the way: learning how to make cheese from scratch, building a business from the ground up, navigating regulations, weather, supply chains, and the unpredictable nature of farming itself. There were years when we weren’t sure we’d make it through.
But even through the hardest times, there’s been so much reward. Every hurdle taught us something and shaped who we are as a farm and as a team. The pleasure has come from watching our cheeses find their way onto people’s tables, from seeing our community grow around us, and from knowing we’ve built something meaningful — rooted in care for the land, the animals, and the people who enjoy what we make.
Thanks – so what else should our readers know about Green Dirt Farm?
At Green Dirt Farm, everything really comes down to care — for our animals, our land, and the people who enjoy what we make. We craft sheep’s milk cheeses and create food that celebrates the farms and flavors around us. At its heart, this work is about connection — between the land and the farmer, the farmer and the maker, and the maker and the guest.
People often tell us they can taste the care in what we do, and that means the world to me. We’ve become known for our award-winning cheeses and for staying true to our values — doing things the right way, even when it’s not the easiest way. Every wheel of cheese and every dish we serve is a reflection of the land, the animals, and the people behind it.
What sets us apart, I think, is that this isn’t just a business for us — it’s personal. We’re telling the story of this place and of the community that makes it all possible. I’m really proud that, through all the ups and downs, we’ve held onto that purpose.
More than anything, I want folks to know that when they taste our cheese or share a meal with us, they’re getting something made with love and intention — and a whole lot of gratitude for the land and people who make it all happen.
Is there something surprising that you feel even people who know you might not know about?
That’s a fun question! I think some people assume I grew up farming or went to school for cheesemaking — but the truth is, when I started Green Dirt Farm, I didn’t know how to milk a sheep or make cheese. Not even a little! I learned most things the hard way — with a lot of trial, error, and maybe a few tears along the way. Let’s just say there were some “creative” early batches of cheese that never saw the light of day.
What I did have was a stubborn streak, a love for good food, and this belief that if we took care of the land and the animals, something wonderful would come of it. And it did — eventually!
People are often surprised to hear that even now, after all these years, I’m still very hands-on. I’m involved in everything from tasting cheese to cheering on our team and dreaming up new ideas. I think staying close to the work — and laughing through the tough parts — is what keeps this whole adventure meaningful (and fun).
Contact Info:
- Website: https://greendirtfarm.com
- Instagram: @greendirtfarm, @greendirtonoak
- Facebook: @greendirtfarm
- Youtube: https://www.youtube.com/@greendirtfarm2704
