In this episode of tasteMAKERS, host Cat Neville visits a farm in Weston, Missouri, that specializes in cheese made from rich and creamy sheep's milk. Green Dirt Farms' cheeses begin in the pasture, with well-tended soil that grows a range of prairie grasses which develop seasonal flavors in the cheeses depending on what's in the field. That milk is turned into bloomy rind, washed rind, aged and fresh cheeses, which pair beautifully with local wine from nearby Terra Vox.