Fromage from The Farmhouse

Spontaneity. It takes many forms and is enjoyed best in moderation. For some, it’s dreaded and avoided at all costs. For others, it’s a necessity utilized to combat the fatigue culminated from the work day. It’s likely clear which side I land on.

Friday was nearing with an absence of plans. This being the case, we seized the opportunity to review our first cheese plate. Naturally, I inquired the internet for some guidance, and I found myself conveniently reading This is KC’s brief-but-to-the-point bullet list on great local cheese plates. Cate and I don’t spend near enough time down at the River Market, so the decision was simple: We’d check out The Farmhouse.


Dimly lit, we entered around 8:15. We were seated towards the back, obviously so we could conduct the intricate process of delicately stuffing our mouths with dairy products and  thinking deeply about each bite. Taylor, our delightful waitress, brought us our menus, but the decision had already been made. We’d be taking their Assorted Local Cheese Plate, priced just right at $13. With no idea what the assortment would entail, we anxiously awaited our plate over their house wine, Farmhouse Red. After a quarter-glass of wine’s time, the plate arrived:


Four cheeses awaited our review, each beautifully and artistically placed – all surrounded with a wagon circle of sauce. Joining us was also a basket filled with pallet equalizers, which I enjoyed far too much. Following a brief introduction to the four, we dove in. Here’s how they tasted. We’re working from left to right in the picture.

Herbed Goat
I would categorize this one as a spreadable goat. We decorated the crackers with it, adding some crunch to the already powerful flavor. The Herbed Goat packed an addictive punch, suggesting only a few tastes would suffice. Fortunately, the portion was perfect. I would have eaten too much had there been more. Whipped and fluffy, this stuff wasn’t crumbling anywhere.

Tillamook Cheddar
Easy to cut, soft but holds its form. Soft yellow color suggests its a cheddar you’ve met before, and the taste greets you like a drink after a long day. The world would be a better place if more people were like this cheese. Cate says a good cheddar hits the sweet spot – located by taking your pointer fingers and touching  your “jaw joint,” then by moving your fingers towards your chin about one knuckle’s length. That’s the sweet spot. That’s how you KNOW. This one resided here.

Finally, a delicious honey butter enhanced the experience. Fantastic.

Dirt Lover Goat
This one looks like a brie at first until the knife cuts. Eat with the rind – that adds flavor. Dirt lover rind is coated with vegetable ash, giving it an old-world flavor and a unique look. Very easy on the eyes for a cheese platter viewer . Odorless and very soft. Just like cotton candy, it’s there and gone.

Prairie Tom Sheep Cheese
The plate finished with my first-ever sheep cheese experience. The two, small triangles are all you need. This stuff stank, but it stank just right. It’s very odd finding such an odd smell so enticing.


The Farmhouse won us over. After finishing the plate, we sat back and enjoyed the environment. Art hung haphazardly from the walls, provoking questions and conversation. We found ourselves with another glass of Farmhouse Red. Looking around, you can tell the appreciation The Farmhouse has for it’s local partners. Proudly listed on a large chalkboard on a middle wall, we were able to see the places from which our cheese originated.

Being the first plate we’ve reviewed, The Farmhouse’s Assorted Local Cheese Plate is ranked #1 on our KC-based Cheese Plates. For how long it holds it’s dominance is yet to be seen. We’ll all find out in February, when we hit our next shop’s plate. Location TBD.

We both learned a lot during the experience, including the fact that spontaneity, at least in our lives, takes the the form of a cheese plate. We also need to get over the self-inflicted awkwardness that comes with taking multiple photos of cheese in public.

As always, thanks for taking the time to join us. Until next time.








Sense of community from farm to table.