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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

Feta Yet Again

January 23, 2024 janet@janetfletcher.com
Baked Feta

Ever since a recipe for baked feta went viral on TikTok, social media won’t leave feta alone. TikTokkers seem to think they invented the idea of warm feta but tell that to a Greek. Flaky feta pies are ancient; what Greek grandma doesn’t make tiropita?

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In From: Greece, Milk: Sheep, Milk: Goat Tags feta, tiropita, Giallo Zafferano, Greek food, Greek feta pie, filo recipe
12 Comments

Let’s Do Lunch

August 31, 2021 janet@janetfletcher.com

Thank goodness my garden is churning out tomatoes because all I want for lunch these days is dakos. That’s the Cretan rendition of what Italians call bruschetta. In Crete they use rock-hard rusks, first softening them in water, then drenching them in olive oil and heaping them with grated tomato and feta. No wonder the Cretans live forever. In my view, this is just about the tastiest and most wholesome quick lunch you can make.

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In From: Greece, Milk: Goat, Milk: Sheep Tags dakos, rusks, barley rusks, Cretan food, Greek food, food of Crete, meze, bruchetta, feta
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Feta Dresses for Spring

March 9, 2021 janet@janetfletcher.com
Planet Cheese 173 _DSC3356.jpg

Nobody’s a bigger feta fan than I am, but I’m getting a little tired of that baked pasta/tomato/feta recipe that won’t go away. Especially because it’s not tomato season. Now’s the time to be pairing feta with artichokes, asparagus, leeks, beets, radishes, green garlic…all the tender spring crops that are at their peak right now. Although I can’t go back to my favorite Greek restaurant quite yet, I can make the restaurant’s sublime roasted asparagus with feta. And so can you.

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In Milk: Goat, Milk: Sheep, From: Greece Tags asparagus, roasted asparagus, feta cheese, Greek food, spring vegetables, Kokkari
7 Comments

Something Old, Something New

January 11, 2021 janet@janetfletcher.com
Planet Cheese 87 _DSC2822.jpg

In my never-ending hunt for new cheeses, I sometimes overlook old favorites. Manouri, the Greek sheep cheese, is definitely one of those. I hadn’t bought it in a long time, but by chance I brought some home the same week a gift bottle of olio nuovo showed up. Now there’s a love match. This moist, mild, creamy cheese is always one of the best buys at the cheese counter, and it soars with a splash of peppery just-pressed olive oil. Make some toast. Toss a salad. Time for lunch.

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In From: Greece, Milk: Sheep Tags manouri, Greek cheese, sheep cheese, olio nuovo, extra virgin olive oil, Greek food
7 Comments

Move Over, Avocado Toast

September 1, 2020 janet@janetfletcher.com
Planet Cheese 106 _DSC1988.jpg

This is fig week in Napa Valley, where I live. Seems like everyone’s backyard crop matures at once. Ripe figs wait for no one. Use ’em or lose ’em. Poking around online for inspiration, I stumbled on an appealing Greek recipe that I would be making for dinner guests if only we could have dinner guests. Oh, well. More for me. Roasted figs, feta, honey, thyme, lemon, sesame seeds—plus my secret ingredient. Soooo good.

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In Milk: Sheep, From: Greece Tags figs, feta, toast, bruschetta, ouzo, appetizers, hors d’oeuvre, mezze, meze, Greek food, Pastis, Pernod
6 Comments

Dinner’s Ready

March 23, 2020 janet@janetfletcher.com
Planet Cheese 130 _DSC0938.jpg

In the Napa Valley, where we are sheltering in place, caterers are delivering cassoulet to people with deep pockets. The rest of us are plundering our pantries, gardens and freezers. Frankly, I’ve always enjoyed the challenge of making do in the kitchen. What tasty thing can I concoct from the bits and pieces? Being resourceful feels good, especially now. With my own hands, I can feed my household. I remember an elderly Italian friend who lived through the Second World War telling me that the rural people were better off than the city folks because the people in the countryside knew how to forage. Feeding yourself is a basic life skill, and this crisis is revealing that a lot of people can’t.

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In Milk: Sheep, From: Greece Tags frittata, pasta recipes, Rosetta Costantino, Calabrian cooking, Greek food, Vefa Alexiadou, egg dishes
16 Comments

Fired-Up Feta

September 19, 2017 janet@janetfletcher.com
kopanisti

My own sweet pepper crop was largely a failure this summer—voles, sunburn and other excuses. Backup plan: the farmers’ market. The heaps of fleshy red bells at the Napa market made me hungry for kopanisti, the Greek feta spread with sweet and hot peppers. I sort of knew how to make it, and there are plenty of recipes online, but I wanted input from my go-to Greek-food authority, Sotiris Kitrilakis. And that’s how I learned I didn’t know anything about kopanisti.

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In Milk: Sheep, Milk: Mixed, Milk: Goat, From: Greece Tags feta, kopanisti, Greek food, bell peppers, Mt. Vikos, Sotiris Kitrilakis
1 Comment
 

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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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