Paula Barnett in Princeton, Texas

We first contacted Paula when she made a comment at our Pimento Cheese post. In it, she shared her Texas family version from the 30s-50s.* She explained that she had just started making cheese 4 months ago.

We were happy to interview her anyway, thinking she might have made one or two of the fresh cheeses. But, we were amazed to discover that she has, in fact, made a LOT more than that.

Paula’s Story

I’m just a beginner. Started at the end of May. I think there are a lot of us who have gone a little stir crazy due to Covid, and started new hobbies.

I’m a 50 year old newlywed whose new husband also appreciates cheese. We decided to move our wedding up from December to April because of Covid. We had to contact the county judge to get us a license, they were refusing to issue any new marriage licenses. We got married at home, with just my adult children, and his ex-wife who performed as officiant.

I work in Richardson, TX as a software developer. My job at Raytheon (now called Raytheon Technologies) is essential, so it’s been about 60% in office, and 40% at home. I definitely have more time with less commute, and less time going out with my husband.

My husband also works in technology, and is at home 50% of the time, week by week. Our living area is our shared office, but it has worked out remarkably well. We are both very grateful to be employed full time, with no negative financial impacts from Covid.

We are planning on building a house in Anna, Texas with a small cheese cave – a 4 x 4 room off of the pantry. Probably with AC unit and coolbot to keep it cool. My husband is designing the house himself. We have a plot bought, just need to finish the design and build.

I’ve made quite a few cheeses, and all using the recipes from New England Cheesemaking Supply. The detailed instructions and pictures have really helped me out.

My biggest successes so far were an American Brick, Belper Knoll, and a Brie.

I really failed at my Havarti. I used too saturated a brine to wash it, got all kinds of mold.

I’ve made some fresh cheeses like Crescenza, Mozzarella, Cream Cheese, Cheese Curds and Schiz. I tried the Truffle Lactic Cheese this past weekend, but substituted pepperoncini and garlic oil instead. Very delicious.

And then there are the cheeses I’ve made but have yet to eat. Some are almost ready. September is going to be a cheese bonanza at my household. St. Paulin, Feta, Gouda, and Cabra al Vino will all be ready quite soon.

This weekend I plan to tackle the Saffron Infused cheese. It will be my longest aging cheese, but the results just look so good.

I’ve yet to do any hard press cheeses, but getting a nice cheese press is on my to-do list.

In addition to cheesemaking, I also make my own lotion (and have been doing that for 20 years).

I have inherited dry skin, which is how I got into lotion making. I generally use ingredients like olive oil, shea or cocoa butter, glycerine, water, essential oils, e-wax, and a preservative. I don’t go by recipes any more since I’ve been doing it so long. It’s nice to have control over the ingredients and know what I am putting on my skin, especially as I go through around 24 ounces a month.

We just got a 3d printer. That one is something both my husband and I should get to enjoy together.

I like to do home automation. I mostly use devices that can connect to Alexa – lights, front door camera, TVs, etc. It’s nice to say Alexa, good night, and have the TV and bedroom light go off.

I automated my cheese fridge as well. I have a smart temperature and humidity sensor inside. Then an IFTTT recipe gets triggered to turn the fridge plug on and off based on the temperature alerts I have said. In addition, I’ll get a text message if my humidity is getting either too high or too low.

*Paula’s Pimento cheese: Grate 1 lb Longhorn (Colby) or similar mild cheese in large bowl. Add one 2 oz jar pimentos, 1/2 cup of good mayo. Mix and pepper to taste. Texture should not be creamy at all. This makes an incredible grilled cheese sandwich.