I have to share my latest news with you! I participated in the first Salem Shark Live Event last Saturday. What amazing experience!  I loved hanging out with other local entrepreneurs that were presenting their business ideas including the brains behind Salem Food Coop, Sunflower Acres, Tap Root, myTrusties, Love Me Recovery, Blitzen Bulbs, The Space, Kiddologic, and Kyle Sexton. Although Full Circle Creamery did win the prize of $50k in business services, everyone was a winner that night! Read about it in the Statesman>>

Here’s the latest Cheezy Recipe: Cheezy Pasta Bake>>

And now for the Cheezy Joke:  What do you get when you cross an elephant with a rhinoceros? Answer>>

I’ve added a new feature to the Cheezy News:  The Helpful Household Tip!  Save your egg cartons to store freshly picked figs.  This will keep the delicate skins in tact until you can quarter them, wrap them in Heritage Farms Northwest bacon, bake them, and devour.

Keepin’ it Cheezy,

Kate

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All of the signs of the Holiday Season surround us: cold rain, short days, abundant winter vegetables, lighted houses, a giving spirit, and cheese!  To be sure, this time of year I wake up craving cheese for breakfast.  I feel good giving cheese as gifts for neighbors, party hosts, friends, and family to help balance out all of the extra sweets being so frequently offered.  It’s good to get some high quality protein in my tummy with the satisfying flavor and texture Full Circle Creamery cheese offers.  Then I’ll indulge in a bit of homemade fudge or cookies.

This is also a season of gratitude.  I offer my thanks to each and every one of you!  Because of your continued support, we celebrate 2 years of making delicious, sustainably produced Cheddar and Mozzarella on December 21st!  Taste cheese with me that day at the New Seasons Arbor Lodge Store from 4-6.  On the 22nd, it’s our last day of my Farmer’s Market until spring.  Come and stock up on your favorite cheese.  I will have all 13 varieties of cheese with me from 9-2 at the Independence Old City Hall, 240 Monmouth Street.

Make your holiday parties special by serving Full Circle Creamery cheese.  Click here to see the crazy-easy recipe I’ve developed for a Cheezy Party Ball which is great served with crackers.  Cut our label out of the package for an instant sign to help identify our cheese on the plate.  Our cheese makes the ideal addition to a gift basket or stocking.  You can order gift baskets that include our cheese and other local items from Petals and Vines in Monmouth or EZ Orchards in Salem.  Tell ‘em Kate sent you!

In lieu of the Cheezy Joke, I have a Shameless Music Self Promotion: Brian (my handsome cheesemaking husband) and I will be rocking two local venues with our music and cheese.  Our music is from 7 to 9pm, but come early and stay late both nights:

• Friday, December 28th at the Independence Hops and Barrel House.  Come and order a Caprese Salad featuring our cheese!  Choose from a fabulous selection of local beer and wines.

• Saturday, December 29th at Lattitude One in Dallas.  Celebrate their 3 years in business, taste Full Circle Creamery Cheese, learn about their NEW Wine Club, and order from a $3 drink and appetizer menu.
  

May your days be filled with the music of laughter and joy!

Kate

The post Issue # 16 appeared first on Full Circle Creamery.

Halloween tips from your Full Circle Creamery Cheese Goddess:

• Fill the kids tummys with cheese curds before trick-or-treating.

• Have a bowl of cheese curds waiting for them when they get back.

• Let them choose a few pieces of their favorite good candy.

• Get rid of the rest of the junk candy.

Our Cheddar Curds and Mozzarella Curds are in stores and come in 6 flavors.

Cheezy Recipe>>:  Submitted by Michael Cairns of the Oregon Beer Growler.  Thanks, Michael!

Here’s a Cheezy Joke I made up just now.  Why did the kid eat cheese curds instead of a bunch of junk candy?  (scroll down for the answer)

In other news, the Independence Riverview Market is moving into the Old City Hall every Saturday from 9-2 from now until Christmas!  We have plenty of veggies, preserves, art, soaps, baked goodies, and cheese!  See you there!

Cheezy Halloween!

Kate
Because it’s soooo gouda!  (And some studies show that cheddar cheese actually inhibits tooth decay!)

The post Issue #15 appeared first on Full Circle Creamery.

I promised to let you all know when I have Fresh Mozzarella… well it’s back!  How will you celebrate?  Go to your favorite store, pick up a ball or 2, make something special, take a picture of it, and either post it on our Facebook page or e-mail it to me.  I want to see what amazing things you do with my mozzarella.  Who knows?  You may inspire my next Cheezy Recipe. Don’t forget to pick up a pack of Mozzarella Curds while you are at it.  They now come in Unseasoned, Garlic Lovers’, and Sundried Tomato & Basil and are great sprinkled on pasta or eaten right out of the bag.

Last week, we made a yummy batch of Cheddar Curds.  They are now in stores and ready for you to consume.  Now that they are over a week aged, they will be great in Poutine, a Canadian delicacy.  Check out the recipe in the October issue of the Oregon Beer Growler, available online or at many locations throughout the Willamette Valley.  Boomer Cuisine has featured our cheese in a Farmers Market Casserole.  Need more recipes?  You can always browse the recipe page of our website.

In lieu of the Cheezy Joke, I have a Cheezy Video to offer.  This music video is Cheezy in the best way possible!  I find it very uplifting, like a ray of sunshine on a rainy day.  It was filmed by my close friend, talented videographer, and actress, Amoris Walker.  The artist in it is Debra Arlyn, daughter-in-law to Karen Schultz of OSU Federal Credit Union Business Services, who helped us get the funding we needed to start our Creamery.  The footage was taken in Corvallis, where we lived for years while Brian studied Food Science at OSU and where we first made cheese at the OSU Pilot Plant.  You may recognize the opening scene at Sunnyside Up, a great cafe where Marnie Zoa has her artwork on display for the month of October.  Can you say “Full Circle?!”  I hope you enjoy this video as much as I do!

Kate

The post Issue #14 appeared first on Full Circle Creamery.

It’s been about 4 weeks since my last Cheezy News and I miss you!  May was filled with Farmers Markets, cheese tastings, and deliveries.  We’ve added several new stores that now carry our cheeses:  Bridgeport Farms and Gardens just outside of Dallas, Know Thy Food Buying Club in Portland, New Frontier Market in Eugene, Market of Choice in West Linn, and the People’s Coop in Portland.  The Pumpkin Patch, which opens June 9th, will have our cheese again.  I’ve also added 45 new Cheesy Readers!  Welcome to our Cheezy community, y’all!

What’s new?  Smoked Raw Cheddar!  This intense cheese is being well received throughout the Willamette Valley.  As with our other smoked cheeses, we naturally smoke with Applewood.  The Mild Raw Cheddar that we smoke to get this delicious cheese takes on the smoky favor a little differently than the Smoked Cheddar and Smoked Mozzarella that you may have tasted before.  Pick some up at a store near you!  Or check out my events page and join me for tasting in your neighborhood.

We are getting closer by the day to having these fresh cheeses available again.  You may recall from Issue #11 that the pasteurizer was coming, and it did!  Last week, I tore down the wall so that we could move it off the loading dock.  Click here to see pictures.  Now Ray from New West Welding, can stand it up straight and weld the legs back on.  Once we have it all hooked up, we will be able to make those curds you have been waiting all winter for and the Fresh Mozzarella just in time for the local tomatoes!

I posted the latest Cheezy Recipe for Spring Asparagus a la Smoked Cheddar on our website.  I’ve been told that we should be getting local and regional asparagus for the first couple of weeks in June.  I love this recipe for it’s simplicity and flavor.  I hope you like it, too.

Ok, time for the Cheezy Joke.  This was submitted by my neighborhood True Value Hardware store owner, Vicki Upton,  who remembers this little ditty from summer camp:

They strolled the lanes together
the sky was studded with stars..
they reached the gate together..
and for her he lifted the bars…
she raised her brown eyes to him..
there’s nothing between them now..
for he was just a hired hand.
AAAAND she was a Jersey Cow!

Thanks, Vicki!  As you know, I’m always looking for Cheezy Jokes, so e-mail one to have it published.

Have a Cheezy Day!

Kate

The post Issue #12 appeared first on Full Circle Creamery.

Spring is here and Brian and his Cheezy Crew (aka, Lisa and Justin) are making beautiful Raw Milk Cheddar with the rich spring milk.  The grass grows quickly in this weather, and the milk takes on a deeper yellow color, indicating it’s increased nutritional value and flavor.  I can’t wait to taste the spring cheese after it ages a couple of months!  The newly released Mild Raw Cheddar is made from the winter milk, and is so amazing in flavor and texture that I’m getting positive feedback at the Independence Farmer’s Market and the tastings at Winter’s Hill and the Hoo Haa! We delivered this delicious cheese to three New Seasons locations:  Hawthorne, Seven Corners on Division, and Fisher’s Landing in Vancouver.  LifeSource in Salem, and the First Alternative Coop North store in Corvallis now have the Mild Raw Cheddar.  If you live in Eugene, go to  Long’s Meat Market, Capella’s Market, Sundance Natural Foods,  and Market of Choice on Willakenzie Road to find our newest cheese.

I’m also getting compliments on our Naturally Smoked Cheddar.  People love the subtle flavor that the Applewood brings.  You can find it in Portland at the Arbor Lodge New Seasons, Market of Choice on Terwilliger Blvd, Food Front Coop (both locations), and Pastaworks (all three locations).  EZ Orchards in Salem has it along with their crunchy apples.  In Corvallis, Market of Choice, the Coops and Cascadia Market all have it.  Midway Farms showcases our cheeses at the Albany Saturday Farmers’ Market Community Booth and their retail store.  In Eugene, find some at Long’s , Capella’s, Sundance, Market of Choice on Willakenzie Road and Falling Sky Brewing (ask for the Beer Braised Oxtail Poutine, oh yeah!).  Stop by the Ovenbird Bakery in Independence to find out how they are using our cheese on any given day!  In Dallas, go to the Bermudez Family Farm booth at the Polk County Bounty Market on Thursdays from 2-6.  Dallas Health and Vitality also has every available cheese in their cooler and select cheezy soups.

Come and taste my cheese at Capella’s in Eugene this Friday.  Then, on Saturday, don’t miss the Spring Food Faire at LifeSource.  At both events there will be tons of local food samples to munch! In my town of Independence, you can taste all our cheeses at the Farmers’ Market on Saturdays from 9-1 all summer long!

Here’s an amusing response for my last Cheezy Joke request.  My good friend and neighbor, Bill French said, “Oh, Kate!  I think you’re milking an old cow asking for cheesy jokes.  It’s whey outdated humor and most cheesy jokes are not gouda enough to laugh at.  I cheddar to think what people are going to write in and say.  Before you know it, wheel all be caught up in it!”  Very clever, Bill!  I wonder what our next cheezy joke will be.  It’s up to you, the cheeziest bunch around!

For my latest Cheezy Recipe, Womyncentric Magazine is running an exclusive this month on their recipe page.  As of this morning, they still had the April issue posted, which has a lovely article written by my good friend and real estate agent, Marnie Zoa, about yours truly. Sally Sheldon of Pink Caterpillar Photography took the picture of me.  She is also responsible for the quality pictures on our Facebook page and website.  Look for Cheezy Recipes in both the April and May issues of Womyncentric.  As soon as the May issue is released, you can find it at businesses all over Corvallis.  If all goes well, I will be writing the recipe page for the Womyncentric each month.  If you are a 50% or more womyn-owned business in the Corvallis area and would like to collaborate on a recipe or two, please contact me by responding to this e-mail.

Lastly, for those who are dreaming of Fresh Mozzarella and Cheddar Curds, our pasteurizer will be arriving in Scio this Friday!  I will be posting pictures and updates on our Facebook page.  I’m hoping to say “the fresh cheeses are here” in my next …Cheezy News!

Kate

The post Issue #11 appeared first on Full Circle Creamery.

Thanks to those of you who joined me for tastings over the past few weeks. Lisa, one of our lovely cheese-makers, and I enjoyed sharing our cheeses at the Chef’s Showoff.  Click here and then expand and go to page 22 to see more pictures.  I also have been meeting my neighbors at the Independence Farmers’ Market which is about a mile from our home.  I’ve been collaborating with several businesses in the Farmers’ Market and Downtown Independence.  Bethany and Scott at the Ovenbird Bakery made a delicious Smoked Cheddar and Rosemary Croissant Roll for the market which included rosemary grown by Jeannie at Your Hometown Harvests, my CSA!  Chance from Indepizza visited the market to see what veggies he could incorporate in his Signature Local Pizza which is topped with a changing selection of our cheeses and pasture raised spicy pork sausage.  And, speaking of farmers’ markets, you can find our cheeses at the Albany Farmers’ Market on Saturdays as well.

Earth Day is especially important to Full Circle Creamery this year because our first batch of Raw Cheddar made with Certified Organic Milk turns 60 days old, the USDA minimum aging requirement for raw milk cheese.  Here’s your chance to taste Mild Raw Cheddar made with milk from happy grass-fed cows.  I’m excited to get your feedback on this sustainably produced local cheese.  I will also have our Handcrafted Medium Cheddar and Applewood Smoked Cheddar with me.  Click here to see a full schedule of my Earth Day tastings.

And now for the Cheezy Recipe:  Cheezy Nettle-copita!  I have been lucky enough to find a nettles growing wild in my backyard. They are succulent and tender this time of year.  I wasn’t able to find local Phyllo Dough, so let me know if you have a local source.  Happy cooking!

By the way, I need more Cheezy Jokes!  If you know one, please relay it to me by replying to this e-letter.  Remember, you get credit for (or get blamed for) the joke.  If you own a business or have a website, I will include a link as well.  Or, if you choose to be anonymous, that works too.  Find previous Cheezy Jokes in the archives of the Cheezy News.

In other news, Full Circle Creamery has procured a beautiful, gently used pasteurizer.  It will be ready for inspection the first week in May.  After it’s installed and licensed, our Fresh Mozzarella, Cheddar Curds, and Mozzarella Curds will be available at all your favorite stores again!  Hooray for curds!

Have a Super-Cheezy Earth Day!

Kate

The post Issue #10 appeared first on Full Circle Creamery.

I have added a lot of new readers over the last few weeks because I’ve been letting lots of people taste our cheese!  I loved meeting you at the tastings at the Rogue Chatoe, the Locavore’s Winter Table, the Creswell Farmers’ Market and the Wine, Pear, and Cheese Jubilee at Willamette Valley Vineyards .  You cheezy guys loved tasting our NEW Smoked Cheddar and Handcrafted Medium Cheddar that will be in stores soon.  Not only are these cheeses nice for slicing and munching, they melt nicely on a cheese sandwich or in a cheese sauce.  Check out my special recipe for Northwest Cheezy Chowder.

In other news, our company has reached a HUGE milestone in our journey to success.  We have been working  closely with the knowledgeable  Business Lending Team at OSU Federal Credit Union, our community Credit Union.  Karen and Josh made the process of applying for our business loan and acquiring the Small Business Administration Guarantee painless, even enjoyable.  Now that our loan has funded, we can keep making sustainably produced local cheeses!

Now it’s time for the “Cheezy Joke” submitted by Steve Segal of Capricorn Catering.  Here goes:  “What’s the best cheese to entice a grizzly out of his cave?”   Click here and scroll down for the answer.

I’m still not over being on the evening news.  Hey, it’s my first time on TV!  Just in case you missed it, here’s an updated link to the story on the KVAL website.  I also found this neat video about the OSU Dairy Pilot Plant.

I will be at the Chef’s Showoff at the LBCC campus in Albany on Sunday from 2-5.  I will have our NEW Cheddars for tasting plus some “research cheese” available in limited quantities.  More info.  It would be great to see some Cheezy Readers there!

Until then, as always, stay cheezy!

Kate Humiston

Cheese Goddess

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