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Cheese Plate Renaissance


Though American palates may sometimes struggle with French dishes, the cheese course—a longstanding French custom—is one tradition that translates beautifully. “All over France, it’s uncommon to see a menu without a cheese course,” says Emma Young, wholesale manager at French affineur and exporter Mons Cheesemongers. French tradition prescribes that cheese plates are enjoyed either between […]

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 […]

sheep milk cheese

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.

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.

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

ricotta ice cream

Planet Cheese: Scooped Again


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