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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.

austrian_cheese

Planet Cheese: Flower Power


Cloaked in dried mountain herbs and flowers, this new avatar of Austrian cow’s milk cheese, now called Alp Blossom, is a big hit

ripe_goat_cheese

Planet Cheese: Waiting for Ripe


Flora, the newbie, joins the other distinguished goat cheeses from Capriole, Judy Schad’s pioneering Indiana creamery.

tarentaise _reserve

Planet Cheese: Lightning Strikes Twice


Tarentaise Reserve, a raw cow’s milk cheese from Vermont, strikes gold for the second time at American Cheese Society awards conference

Chateau Heitenried

Planet Cheese: How Do They Do That?


A look at Château Heitenried, the latest offering from Swiss affineur Lustenberger and Dürst

everything bagel cheese spread

Planet Cheese: Everything but the Bagel


If you like everything bagels, you’ll love this recipe for an everything bagel-seasoned cheese spread

Kiri Fisher

Planet Cheese: Life Lessons from a Cheese School


Kiri Fisher talks about the Cheese School of San Francisco, her start in cheese, and her latest venture, Fisher’s Cheese & Wine

ricotta ice cream

Planet Cheese: Scooped Again


Love vanilla ice cream? Then try this recipe featuring a whole-milk ricotta base