Articles written by
James Beard Award–winning journalist Janet Fletcher is the author of Cheese & Wine, Cheese & Beer, The Cheese Course, and Planet Cheese, a weekly blog devoted to everything cheese. Visit janetfletcher.com to sign up for Planet Cheese and view Janet’s current schedule of cheese appreciation classes around California's Bay Area.
Cheese Styles: Blue
Centuries ago, blue cheeses were probably all mistakes. Modern cheesemakers prefer consistency and control, so they inoculate the milk or curds with the mold of their choosing.
It’s a (Cheese) Marathon
Planet Cheese is a weekly blog devoted to everything cheese: products, people, places, news, and views. James Beard Award-winning journalist Janet Fletcher writes Planet Cheese from her home in Napa Valley. Janet is the author of Cheese & Wine, Cheese & Beer, and The Cheese Course and an occasional contributor to culture. Visit janetfletcher.com to […]
Planet Cheese: Calling it Quits
Planet Cheese is a weekly blog devoted to everything cheese: products, people, places, news, and views. James Beard Award-winning journalist Janet Fletcher writes Planet Cheese from her home in Napa Valley. Janet is the author of Cheese & Wine, Cheese & Beer, and The Cheese Course and an occasional contributor to culture. Visit janetfletcher.com to […]
Planet Cheese: Dutch Treat
Goat Gouda accounts for only 3% of The Netherland’s annual Gouda output. And Brabander is a mere sliver of that.
Planet Cheese: Where’s The Soup?
Janet Fletcher’s formula to beat the cold: If it’s chilly where you are, make soup and then bake some flaky, tender cheddar scones to go with it.
Planet Cheese: Sleeper Hits of the 2017
Janet Fletcher asks several top retailers from around the country about the newer cheeses that over-delivered for them in 2017.
Planet Cheese: Tarts On Fire
It’s the pastry trend of the year! The super crispy tarte flambée with a glass of bubbly is the author’s go-to this New Year Eve.
Planet Cheese: This Is Progress?
Bronwen Percival and husband Francis believe “progress” is no friend to cheese. More than anything else, they say, they are arguing to avoid sameness.
Planet Cheese: Don’t Throw That Away
The best lesson that the author has learned is not to waste anything—from egg shells to cheese rind to stalks, everything can be put to use.
Planet Cheese: Sheep Without Borders
A father-son duo is breaking away from tradition in the Swiss Alps and making a delicious, creamy sheep milk cheese.
