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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
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    • About Janet
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  • Planet Cheese
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    • World Cheese Tour Classes
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What Tradition Tastes Like

September 5, 2023 janet@janetfletcher.com
El Abuelo Ruperto - sheep cheese from Murcia

It’s possible today to make commercial cheese that hands never touch. Milk is trucked to the plant and goes in one end of the production line and packaged cheese comes out the other. How dreary is that?

The cheeses I write about aren’t made like that, but they aren’t often made by old-time methods either—on a farm, from the raw milk of the family’s flock, with hands cutting the curd and flipping the wheels and humans making decisions at every step. The exceptional new Spanish cheese pictured above is an example of the distinction a cheese can achieve when made the hands-on, purist way.

Read more
In From: Spain, Milk: Sheep Tags sheep cheese, Quesos Ruperto, El Abuelo Ruperto, Forever Cheese, Lacaune sheep, Spanish cheese, Spanish sheep cheese, raw milk cheese
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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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