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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
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Buffalo Stampede

June 5, 2018 janet@janetfletcher.com
Planet Cheese 43 _DSC4727.jpg

You’re not imagining it. Buffalo are roaming all over American cheese counters these days. Buffalo ricotta, mozzarella, Camembert, blue. I haven’t spotted a buffalo Cheddar yet, but surely any day now. From a curiosity to (almost) mainstream in a decade, cheese made with rich water-buffalo milk is having its moment. Many are good; a few are great. 

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In From: Italy, From: U.S. Tags water buffalo, water buffalo cheese, bufala, mozzarella di bufala, ricotta, Quattro Portoni, Casa Madaio
2 Comments

Why So Expensive?

April 5, 2016 janet@janetfletcher.com
(left to right) Oveja Negra Manchego ($30/lb); Pecorino di Filiano ($20/lb); Bellwether Farms Pepato ($40/lb)

(left to right) Oveja Negra Manchego ($30/lb); Pecorino di Filiano ($20/lb); Bellwether Farms Pepato ($40/lb)

“For years, we’ve held our price down,” the cheesemaker told me. But he couldn’t hold the line any longer. The economics of aged sheep’s milk cheese was forcing him to bump up prices, and not by a little. What I didn’t understand, and what the cheesemaker convincingly explained, was why comparable wheels from Europe often cost much less.

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In From: France, From: Italy, From: U.S., Milk: Sheep Tags Bellwether Farms, Bufala, Tozzetti, Casa Madaio, Sheep milk cheese
15 Comments
 

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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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