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.
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.
Planet Cheese: Risk-Taking Rancher Reaps Rewards
An economics graduate, Jack Rudolph opted for making cheese at home and revived his grandfather’s 750-acre cattle ranch.
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
Planet Cheese: Waiting for Ripe
Flora, the newbie, joins the other distinguished goat cheeses from Capriole, Judy Schad’s pioneering Indiana creamery.
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
Planet Cheese: How Do They Do That?
A look at Château Heitenried, the latest offering from Swiss affineur Lustenberger and Dürst
Planet Cheese: Everything but the Bagel
If you like everything bagels, you’ll love this recipe for an everything bagel-seasoned cheese spread
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
