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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.
The Ultimate Guide to the 10 Best Greek Cheese Meals You’ll Ever Eat
Going to Greece? Don’t miss these cheesy dishes. On vacation in Greece last spring, I figured I would consume more than a few Greek salads. I had to feed my Feta addiction, after all. What surprised me was that most of those lovely, crunchy Greek salads I devoured didn’t include Feta at all. On the […]
Whipped Feta Spread with Roasted Red Peppers and Scallions
The spicy Greek Feta dip, htipiti, usually comes with the ingredients already mixed together, but this “deconstructed” version, originally served at Apiri Greek Eatery in Heraklion, Crete, is just as delicious. Serve with crusty bread or pita, cucumber spears, and kalamata olives.
Zucchini Carpaccio with Feta, Pine Nuts, and Mint
I had this dish at Omega3, a beachfront taverna in Platys Gialos, Sifnos, where it comes with a complimentary view of the Aegean.You can lay the zucchini slices flat on a platter rather than rolling them; the presentation isn’t quite as dramatic but the flavor is the same.
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.
