My name is Cheese Czarina and I am a fat-aholic!

This week in the cheese room there was some MASSIVE churning going on. I was almost in tears when I saw the weather forecast for 90 degrees on Monday.
Hot weather and butter do not mix. Thankfully my Dad came to the rescue and loaded up his most coveted piece of equipment, next to the smoker, into my truck and suddenly my Cheese Room had AC. What a novel idea this was!
I was so charmed by the icy cold air blowing directly on the cream as it was being churned I named him Prince Charming.
I quickly regretted his new name because I soon discovered that Garry had not wired the CR for such power requirements and subsequently blew every fuse on the farm. Thankfully I knew where the breaker was!
I thanked g_d for the wonderful invention of extension cords!

I like getting to know the girls that help me in the cheese room. Ashley is the very first person to be my second hand in the cheese room that hasn’t left with copious amounts of dairy in her hands she told me “My first meal as a child was meat and potatoes” so she doesn’t do dairy. I wont lie, this is weird for me to hear. I tried to woo her with my $16 a pound moisturizing lotion (which just happens to be the butter that falls on the table). The best beauty secret ever! Butter is a fabulous moisturizer only to undone by buttermilk which is equally as good for your skin. I think I may add a line of milk based beauty products to the JC lineup someday.
When I finally got back to my house this week all I could think of was a piece of toast smeared with my fresh butter and a cup of tea-I somehow only had 2% for the tea though. As I sat down and had my late night snack, and saw how moisturized my arms were and how delicious my toast was and how- lacking in fat my tea was! I realized that I am indeed a fataholic- with an exclusive concentration on butter fat. There is nothing I can think of that a little butter or sour cream doesn’t make better. The only other person I know that feels as deeply as I do about this subject is Paula Dean. So I have written to her and have decided to send her some samples to use on her show! That newsletter will be JC products go primetime! (Food network is prime time right?)

The other day I was finishing up a conversation with my Chinese medicine doctor. I was explaining to him how my rib felt after I managed to put it back into place. Before it was in Siberia now its in Texas but it really should be in Oregon – ouch is the point.
I finished up and went into the bank to load up on some quarters just as the lady next to me dropped her parcel which had several little balls ??? in it. I bent down to help her giving her an up-close view of the bruise under my eye which was first stamped out when the draining rack jumped in front of me and then when the freezer door slammed closed unexpectedly with my head in its way. She had obviously heard my dislocated rib scenario with Doc and took one look at my leg where I was sporting a lovely black and blue bruise which probably came from unloading a heavy cooler full of milk and reached into her purse. She pulled out a leaflet on ‘getting help’ which suggested that I had been physically abused. I said thank you very much, and explained to her that I actually did it to myself. She explained to me that she used to say the same thing before she left her husband. I thought perhaps this would not be the best time to share my master plan of becoming a Mormon and having ten husbands so they could each have their own market. I thanked her as she told me that I was still young and had other choices.

As fall begins to change the leaves on the trees I started to realize that I was soon to be much less busy. That set me into panic mode, but before you say that I am a workaholic which I am most certainly not (because as mentioned before I am a fataholic and you cant be both) let me tell you the NEW plan for Oct!

The first week Oct 3rd is the glorious Wedge! 10-4pm 928 SE 9th Ave Portland,Or outside the Green Dragon.
It appears that this will be the very first event that I will be in a market with competition of the same products. So come on down and compare my creme fraiche with Vermont Butter and Cheese companies creme fraiche as well as the cultured butter.
You can also compare my very carefully formulated cream cheese with that of the monster giant company Sierra Nevada’s Gina Marie label cream cheese. And I will be tasting a brand spanking new cheese that only the true cheese enthusiasts that come to the festival will get. :)
Soon after that I have a meeting set with DPI who is a major distributor of specialty food items which I am exited about.
Then bam!!
A huge three day event in Hood River! Oct 16,17,18 Jacobs Creamery will be the one and only cheese vendor mixed in (but front row) with all the lovely harvest fruits and vegetables. We will be launching our holiday products including honey nut cream cheese, eggnog! (add your own fun ) and pies at this event.

The following week will be our fall cheese class Oct 22! of which we still have a couple openings-although I did just find out that it is filling up really quickly. Please email me your information if you would like to attend. Cost is $65 which includes a cheese sampling at the conclusion of the class. :)

This week at the PSU market I will be sampling two new recipes. In the morning we will be sampling our buttermilk panna cotta with fresh peaches and later on we will be sampling ricotta with heirloom tomatoes bruchetta! Both are very yummy and should get you in a good farmers market mood.

I will conclude this weeks cheesy newsie with a meal plan.

Breakfast: Bagel cream cheese lox! Tea with fresh Jersey milk!
Lunch: Tomato, crumbled mozzarella salad with cucumbers and a nice tall glass of leche from a Jersey cow!
Afternoon snack: Chocolate and vanilla pudding with cookies and milk. (classic combo)
Dinner: Paperdelle pasts with fresh ricotta, mushrooms and carmelized cipoliini onions- fresh bread and butter
Desert panna cotta and a ten mile run!

Enjoy yourselves!
Carpe Diem!
Have fun!

Tatata
Cheese Czarina!