☰ menu   


about the author

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.

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 […]

Avalanche Cheese Company

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 […]

Dutch cheese

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.

cheddar scones

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.

newer cheeses

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.

tarte flambée

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.

bronwen percival

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.

cheese rind

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.