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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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The Cheeses to Beat

November 9, 2022 janet@janetfletcher.com
Cheeses from Gourmino

Gourmino board: (l to r) Ur-Eiche, Emmentaler AOP, Bleu de Combremont, Le Gruyère AOP

The wins just keep coming for Gourmino. This Swiss marketing co-op has 13 cheesemaker members who seem to have a lock on the top prize at major international competitions. Last week, a Gourmino Gruyère prevailed at the World Cheese Awards in Wales, besting 4,433 entries. Earlier this year, a Gourmino Gruyère from cheesemaker Michael Spycher was named World Champion Cheese —for the third time. I can’t overstate how remarkable that is.

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In From: Switzerland, Milk: Cow Tags World Cheese Awards, Gourmino, Le Gruyère AOP, Gruyère, raw-milk cheese, Swiss cheese, Emmentaler, Michael Spycher, Urs Leuenberger
10 Comments

New Cheeses from Old Ways

April 9, 2019 janet@janetfletcher.com
Planet Cheese 80 _DSC8326.jpg

The most persistent defenders of raw-milk cheese are, in my view, the cheesemakers of Switzerland. “They see pasteurizing milk as a risk,” says Joe Salonia, a U.S. marketer of fine cheeses from Switzerland. “Why would you do that? Why would you hurt the most precious part of your milk?” With Raw-Milk Cheese Appreciation Day approaching (on April 20), I’ve been thinking about why it’s so critical to defend the right of cheesemakers to work with raw milk. Making the argument for me are the phenomenal cheeses from Gourmino, a Swiss marketing co-op that represents exclusively raw-milk cheeses. You don’t need to know the name Gourmino, but you do need to know its cheeses.

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In From: Switzerland, Milk: Cow Tags Gourmino, raw-milk cheese, Raw Milk Cheese Appreciation Day, Hornbacher, Emmentaler
8 Comments

Embarrassment of Riches

May 15, 2018 janet@janetfletcher.com
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A few years ago, I walked into Eataly, the Italian food mega-emporium in Manhattan, for lunch and became so overcome by all the choices that I left without eating. Lame, I know, but I’m starting to feel like that at some cheese counters, especially when it comes to Swiss cheeses. I have way too many number-one favorites. And matters just got worse. Jumi, a respected Swiss producer, has recently targeted the U.S. market, and the cheeses are landing. You need to know them: all raw milk, all sublime. Steel yourself for some hard choices.

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In From: Switzerland, Milk: Cow Tags Jumi, Eataly, Emmentaler
2 Comments

It's a Whopper

November 3, 2015 janet@janetfletcher.com

This cheese is big. No, it’s ginormous. It’s Edelweiss Creamery’s Emmentaler, one of only two Swiss-style cheeses still made in the U.S. in the traditional massive format.
 
I learned a few things about Emmentaler recently from Bruce Workman, a Wisconsin Master Cheesemaker and owner of Edelweiss:

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In From: U.S., Milk: Cow Tags Wisconsin cheese, Edelweiss Creamery, Emmentaler, Swiss cheese
6 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,
Victoria Pearson, Sara Remington and Meg Smith
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