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In Queso You Missed It: February 21st


Here’s what you might have missed this week in cheese news! Our February 21st edition of IQYMI includes cheese releases, industry headlines, and more.

Weathering the Storm: The cheese industry looks back at its pandemic year


Looking back at COVID’s major impact on the cheese world throughout 2020.

In Queso You Missed It: July 12th


National Ice Cream Month has begun and we’ve never been more excited! Our summer ice cream feature highlights some of the best cheese-based gelatos in the country (think: cheesecake, mascarpone, and goat cheese flavors), where you can get your hands on them, and how to make your own at home. Who said we can’t have […]

Cheese Plate Renaissance


This French tradition is making its way to the US, and we’re definitely all for it.

In Queso You Missed It June 17th


Photo Courtesy of Rogue Creamery Good morning cheese friends, and happy Father’s Day! We hope you’re gathering around the grill, or maybe the TV for some good ol’ fashion football. You’ve waited four long years to fill your days and nights with another World Cup, and the time has finally arrived! But between games, we […]

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 […]

stepladder_creamery

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.