Birthday Cake Time

May 21, 2019 janet@janetfletcher.com

What better way to celebrate Planet Cheese’s fifth birthday than with a cake? Cheesecake, of course. My favorite recipe (see blog) comes from a food-stylist friend; the surface never cracks or sinks, and the texture is dreamy. Serve with a strawberry-rhubarb sauce and just try to stop at one slice.

Cheese has been good to me. To pay it forward, I’ll be marking Planet Cheese’s birthday by donating to five non-profits doing important work in the cheese or dairy realm. Please join me in supporting them if you can.

Trivia But Not Trivial

February 27, 2018 janet@janetfletcher.com

I always learn so much from Pat Polowsky. This graduate student is half my age and twice as knowledgeable about cheese, especially if we’re talking chemistry. In that case, it’s more like a factor of ten. Ever wondered how salt gets to the middle of a wheel when it’s only applied to the outside? (You didn’t?) Did you think the crunch on the rind of Taleggio comes from salt? I did, but it doesn’t.

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Planet Cheese Blog

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.