Welcome to this weeks edition of the Jacobs Creamery news!!

Wow seriously, it is extremely obvious from the manner than my crumbled mozzarella was ravished this week that summer has hit!!!
That of course and the 90 degree temperatures. The heat has prompted a slight change at JC booths across town. We will no longer have our product on ice on the table. Instead we will have pretend tubs of our product out on the display. Please be patient with us as we will require a little more time in servicing you, we will try our best to keep your mouth full of creamy dairy goodness while you wait for us to fill your order from our very ice cold coolers :)

Since summer has hit all I have to do now is wait for the corn. I am very exited about corn this year.
I am going to make a sweet corn cream cheese. My dairy babes and I will happily market it as the corniest and cheesiest cheese in the market!! There is no cause for concern for missing it, as you will not be able to get within 20 feet of my booth without a sample!!

I hope you all read the farmers market article in the A & E on Friday, Kathleen Bauer, a real market enthusiast has done good work in getting the word out about the Portland area farmers markets. http://bit.ly/13ajbJ
Its very fun to be printed up along side my mum and dads business in two publications in one week!
It seems that JC has been popping up ALL over the place lately like on the front page of the Gazette. The opening day in Cannon Beach was quite fun Nate Albrecht-Goldstein Cohen, myself, my dad, Andrew and Kristen (one of the best markets managers out there) grace the cover!

I scheduled the twins in for the night shift this week and boy was that fun!! Ashly got placed on clean up duty which involves the very nasty chore of attending to the cheese bags, which go through a six step rinsing and sanitizing process. She didn’t complain though, as is her nature, instead she screamed, haha your the ugly step sisters and I am beautiful Cinderella!
When the tasks seem never to end they compared it to the very boring work of volunteering at the library, candidly comparing the two perks like being able to erase your overdue book fines verses eating fresh cheeses.

Thank you all who are following me on Twitter. I do have an account but I have yet to figure out what I am supposed to do with it! So until then you will have to be content with the news I provide already. However, the coming soon bubble on my web page is on its last weeks as dear Anna who did the web site for Two Tarts bakery is redoing the JC site. It will be more colorful and have much more information soon.

“Here are some quotes”

It was too long to quote but I got this message from a fellow who had my pudding Sunday night and needed more Monday morning at 7am. The message was 5 minutes long!!

Me screaming at the top of my lungs: “Eric get off the tractor for a sec give me a hand” ” Eric “Ok, wait is this cooler heavy?” Me “No I put it in myself”
Eric “Jeez its going to give me a hernia”

This was from a kid that came running up to my booth, told me this joke and than ran away

What type of cheese isn’t your cheese? NACHO CHEESE! (not-ch- yo cheese)

I have a joke and a recipe for you!

Two cartons of yogurt walk into a bar. The bartender, who was a tub of cottage cheese, says to them, “We don’t serve your kind in here.” One of the yogurt cartons says back to him, “Why not? We’re cultured individuals.”

Peaches and Cream Yogurt Pops

Gourmet | July 2009
3 ripe peaches (about 1 pound), chopped 3/4 cup Greek-style yogurt (5 ounces) ( you know where to get this right?) 1/2 cup superfine granulated sugar 1 teaspoon fresh lemon juice 1/3 cup water 2 tablespoons Amaretto Equipment: 8 (1/3-cup) ice pop molds and 8 wooden sticks

Purée all ingredients with 1/8 teaspoon salt
in a blender until smooth. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.

Yours truly
Cheese Czarina!!!