I remember walking down the street and receiving whistles and quite a few honks while walking on my way somewhere.
Now I get drivers pulling over after yelling “hey cheese maker”- pulling over to ask me to sell them some cheese. They did ask for my number, but it was only to call me so they can order cheese. I have the gas attendant who gently reminds me which side my tank is on (hard to keep track of when you drive 5 different vehicles a week) that likes my vanilla pudding, the gal at Starbucks that buys the original cream cheese and the lovely ladies that take my toll at the bridge who love to hear how much cheese I made! Its all about the cheese.
It gets me wondering if this is the life that all cheese makers lead. Do people hug them because they make cheese too? Do they always have a cooler in the back of their vehicle?
Do they think about making cheese before they go to bed, do they sing songs when they are in their cheese rooms? I find myself wondering what other cheese makers wear- I like to sport my yellow rubber boots with my dazzling orange waterproof overalls- hair in tails and a bandana! I wonder what they wear….
Well I am going to find out pretty soon because the Cheese Czarina/Jacobs Creamery is dont da da da de da!!!
The newest, youngest? cheese maker….
to…. be….
PART OF THE CHEESE GUILD!!!! Whoot whoot!!!
I was so exited when I found out! (yes I did jump up and down!)
What is this Guild? Its a bunch of cheese makers who get together to talk about cheesy stuff. I am sooooo looking forward to the next meeting. Quite exited actually, to talk cheese stuff and not have someones eyes glaze over followed by the sentence “don’t mind her she gets exited about making cheese”.
I am hoping that since they all voted and talked about me that the next time we meet I’ll not get any of the “Who do you work for?” “Who are your parents?” “What? how do you make cheese being so small?” comments that I got last time I was lucky enough to attend the Guild event.

The Naked boys at the Naked Winery are just not hip enough to be the only Winery affiliated with JC. For this exact reason we have decided to step our hipness level up and do a do with the Hip Chicks that Do Wine. The event is right up my alley and were going to be getting skwishy with it- were going to stomp on grapes!!
I am soo into this!!! We are going to be the cheese at their Skwishy wine stomping wine drinking cheese eating party! I will have all the details when plans are finalized but you should plan on coming for sure. Where else can you eat Jacobs Creamery products followed by wine followed by skwishing (yes I know how to spell squish but this is the much more fun version of the word) grapes??? If there is such a combo out there let me know I’ll put it on my calendar!

I keep telling everyone- Oh things will be so much more quite in October and then the Wedge Festival was scheduled for the first week. The Skwishy party is the following week and then we have our fall cheese making class. October 24 is the date so mark your calendars. It will be set in the Hood River grange, so you can plan on making a day of visiting the orchards and then making cheese. I have two very stunningly handsome assistants that have graciously volunteered to hold my spoon and my thermometer for me.
Texas and Peter! aka TP. They are quite exited to be involved. Both have spent numerous hours in the test kitchen with me trying out new formulas.
Since it is at the Grange we thought that it would be appropriate to spend the time while the culture sets upstairs in the dance hall. Since my dear friend Texas is (yup you guessed it) from the south he will be doing a line dancing demonstration/class to “Keep them from getting bored”! So you’ll have some cheese instruction and line dancing followed -of course- by a cheese sampling!!
Send me your info if you would like to reserve a spot, we only have 20 available!

The special this week is me, since I am now a member of the cheese guild. I’m feeling pretty special!

Every Tuesday I am lucky enough to be able to sit down and have a lovely meal with my beach family!
There is always something yummy to crave the after market munchies- but the crab dip I have been making seems to be the first to go.
The recipe starts with a visit to one of my favorite vendors (PSU, Hollywood, King, Hillsdale, Cannon Beach) Linda Brand Crab.
Chance is usually very entertaining after 32oz of red bull on Tuesdays and will get you some very fresh crab, go for the big bag.
Then you need 8oz of one of my flavored cream cheeses and 3.25 ounces of the original.
2 tsps of horseradish
2 heaping tablespoons of ketchup -preferably cultured home made ketchup but Heinz will do in a pinch
and a handful of fresh herbs doesn’t hurt either.

Dice the crab meat up very fine
Warm the cream cheese up so that it is very soft
Mix it all together with a pinch of paprika and salt and voila! Delicious!
A total crowd pleaser by the way!

Yours as always full of cheesy wishes for you!
Eat more good dairy, washed down with some good milk!
Have fun too!
-Cheese Czarina!!!!