If chefs ranging from Anthony Bourdain to KC's Alex Pope (Local Pig) and Colby and Megan Garrelts (Bluestem) all agree on something, it's probably a pretty damned good something. The thing we're thinking of in this case is the sheep's milk cheese made by Sarah Hoffmann at Weston's idyllic Green Dirt Farm. Sheep's milk cheese is a few degrees less funky than goat cheese but is tangier, creamier and fuller in flavor than most cow's milk cheeses. Hoffmann, a former chemist, not only makes the cheeses but also offers weekly Saturday tours of the farm. Her farm-to-table dinners and summer tastings are worthwhile as well.