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Janet Fletcher

180 Stonecrest Dr
Napa, CA, 94558
(707) 265-0404
{ Janet Fletcher / Food Writer }

{ Janet Fletcher / Food Writer }

Janet Fletcher

  • Home
  • About
    • About Janet
    • Media
    • Client List
    • Contact
  • Planet Cheese
    • Planet Cheese Blog
    • Planet Cheese Signup
    • Cheese Library
  • Store
    • All Items
    • World Cheese Tour
    • Books
  • Classes
    • World Cheese Tour Classes
    • Other Classes & Events
    • Custom Class/Event Request
    • Cheese O'Clock Video Archive
  • Recipes
    • Spring
    • Summer
    • Autumn
    • Winter
    • Comfort

Superstar New Cheeses from Europe

May 23, 2023 janet@janetfletcher.com

“How many cheeses do you have to eat to become a cheese expert?” someone asked me recently. As if there’s a checklist. I’m not counting, but I did add several remarkable new cheeses to my life list last week. I led a tasting of “New Arrivals from Europe,” including the beauty pictured above, and I was blown away by these newcomers.

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In From: France, From: Germany, From: Spain Tags Robiola, water buffalo cheese, Robiola Cavina, Nieve de Cabra, Red Casanova, Agour, Basque cheese, Ossau-Iraty, Opari, new cheeses
Comment

Gone for Good?

March 13, 2018 janet@janetfletcher.com
Planet Cheese 58 _DSC3557.jpg

It felt like a death in the family. And I didn’t even get to say goodbye. Learning that I might never again taste Abbaye de Belloc, one of my favorite French cheeses, made me frustrated and angry. (What are those four stages of grief?) The Benedictine monks who make this lovely Basque sheep cheese have decided not to share with the U.S. any longer. Who can blame them? And, alas, they aren’t the only European cheesemakers to reach this decision.

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In From: France, Milk: Sheep Tags Abbaye de Belloc, Basque cheese, Secret de Compostelle, FDA and cheese, Ossau-Iraty, Agour, Petit Agour, Tomme Brulée, Pascal Beillevaire, Tomme de Fédou, World's Best Cheese, Food Matters Again
17 Comments

Secret No Longer

November 8, 2016 janet@janetfletcher.com
Secret-de-Compostelle

It would be impossible to name a favorite cheese, but a favorite style? That’s easy. Aged sheep’s milk cheeses---from anywhere—are the ones that disappear first at my house.  They get more savory as they mature, not sweeter, so they’re like salted peanuts to me. One bite and I need another. Good news for like minds: we have a new cheese to love.

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In Milk: Sheep, From: France, From: Spain Tags Basque cheese, Secret de Compostelle, Agour, Santiago de Compostela
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Welcome to my world: a fragrant, fascinating universe devoted to great cheese. In this and future Planet Cheese posts, you’ll find profiles of the world’s best cheeses plus insights into everything cheese: shops, recipes, interviews, pairing discoveries, classes, videos, travel. If you haven’t already done so, sign up here - it’s complimentary - and join me in learning something new about cheese every week.


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     Photographs: Douglas Fletcher, Ed Anderson, Megan Clouse, Faith Echtermeyer, Eva Kolenko,
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