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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 Unforgettables

December 20, 2022 janet@janetfletcher.com

It has been a pretty good year on the cheese beat, all things considered. Some shops are offering samples again. Importers are expanding shipments from Europe. And our domestic cheesemakers seem to have largely rebounded from their pandemic straits. Looking back on the year’s highlights for me, I compiled a short list of standouts—

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Tags best cheeses 2022, Pennyroyal Farm, Boont Corners. L’Étivaz, Fleur Soleil, Boxcarr Handmade Cheese, Rocket’s Robiola, Majorero, Enric Canut, Pavino, Roth Cheese, Tomme de Savoie, Hervé Mons, Gourmino, Ur-Eiche
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Spain’s Best Goat Cheese?

February 15, 2022 janet@janetfletcher.com

If Manchego isn’t Spain’s top-selling cheese by a large margin, I’d be surprised. We all know Manchego. It’s a dependable—and often exceptional—aged sheep cheese. But Spain has a much bigger story to tell. Its goat cheeses, fresh and aged, can stand up to Europe’s best, but they don’t get much shelf space in American cheese shops. One of my favorite Spanish goat cheeses, I was pleased to learn, is also the favorite of Spanish cheese authority Enric Canut ,who told me years ago in an interview that he thought it was his country’s finest.

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In From: Spain, Milk: Goat Tags Majorero, Spanish cheese, goat cheese, Spanish goat cheese, Enric Canut, World Cheese Tour, Manchego
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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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