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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

Your Cheese is En Route…Maybe

February 18, 2025 janet@janetfletcher.com
Cheese coming from Europe

What happens to that Camembert after it leaves the creamery in France? If the cheese is coming to me in Napa Valley, it’s traveling 5,500 miles. The journey is tedious enough if you’re human, but if you’re a steadily ripening cheese, delay can be a death sentence. MIT professor of anthropology Heather Paxson has researched the logistics of cheese importing and recently delivered an illuminating talk on the topic at SOAS Food Studies Centre in London.

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Tags cheese importing, Mothais sur Feuille, Heather Paxson, SOAS Food Studies Centre, Robiola
6 Comments

Sleeper Hits of 2016

December 27, 2016 janet@janetfletcher.com
Chevoo

The nation’s cheese merchants know better than anyone which new cheeses are about to catch fire. They sample dozens of newcomers during the year, fall in love with some and—perhaps more important—discover which ones click with consumers.

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Tags Chevoo, Hubaner, Mothais sur Feuille, Bonde d’Antan, Willoughby, Jasper Hill Farm, La Dama Sagrada, Chandoka, Stepladder Creamery, Quattro Latte
4 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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