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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

Missing Cheese is Back in Action

January 2, 2024 janet@janetfletcher.com

Well, cheese fans, the year is off to a great start. A beloved French cheese—one of my favorites—has returned to the U.S. after a five-year absence. To be honest, I had given up hope of ever putting it on a cheese board again, but I hadn’t realized its very survival was in doubt. Now, thanks to some out-of-the-box thinking, this magnificent sheep cheese is on more secure footing and has a future.

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In From: France, Milk: Sheep Tags Abbaye de Belloc, sheep cheese, French cheese, Pyrenees cheese
10 Comments

Oops. Missed One!

November 7, 2023 janet@janetfletcher.com

Sometimes it seems like my brain is at capacity. If a new cheese name goes in, another one gets pushed out. In last week’s post about great French Basque cheeses, I inadvertently omitted the newcomer that got me thinking about Pyrenees cheese in the first place. Former cheesemonger Steve Jones alerted me to Tomme per Diou, and there aren’t many cheese people I trust more. I can’t wait to share this raw-milk wheel in my classes (which reminds me: the 2024 World Cheese Tour class schedule is online) and to see more retailers stocking it.

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In From: France, Milk: Goat Tags Tomme per Diou, Basque cheese, French goat cheese, raw milk cheese, raw milk goat cheese, French cheese, Pyrenees cheese, Béarn cheese
Comment

Basque-ing in Glory

October 31, 2023 janet@janetfletcher.com

If you were limited to eating cheese from only one region (perish the thought), where would you choose? I’m going with the Pyrenees, preferably the French side. The cheeses we get from the Basque Country and neighboring Béarn are so consistently appealing that I don’t even think I would feel that deprived. Two new imports from the region make the choice even easier.

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In From: France, From: Spain, Milk: Sheep Tags Basque cheese, Pays Basque, sheep cheese, Pyrenees cheese, Planet Cheese
6 Comments

New Beauty from Basque Country

September 27, 2016 janet@janetfletcher.com
Arpea

Innovation isn’t a word I associate with Basque cheesemakers, but the sublime sheep’s-milk Arpea is reason to rethink that. Created about three years ago by the Fromagerie Agour, Arpea resembles no other Basque cheese I know. A small, semisoft disk from an area known almost exclusively for hard aged wheels, it represents new thinking in this tradition-bound region.

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In Milk: Sheep, From: France Tags Basque cheese, Fromagerie Agour, Pyrenees cheese, Ossau-Iraty
12 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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