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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
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Keeping it Raw

October 8, 2024 janet@janetfletcher.com

No longer raw: Buttermilk Blue from Roth Cheese

International Raw Milk Cheese Appreciation Day is Saturday, October 19. But as our former President might say, “So what?” If nothing else, the occasion is a reminder that the freedom to make and sell raw-milk cheese is not guaranteed. This election year, especially, we’re hyper-aware that laws can change and restrict or retract rights we’ve had forever.

Read more
Tags raw milk cheese, raw milk, Slow Food, Camembert de Normandie, Rogue Creamery, American Cheese Society, Raw Milk Cheese Appreciation Day
10 Comments

Your Raw-Milk Cheese Roster

October 16, 2023 janet@janetfletcher.com

The trend line for American raw-milk cheese is not what I wish it were. Over the past few years, we’ve seen a decline in the number of creameries producing cheese from unpasteurized milk, according to member surveys commissioned by the American Cheese Society. Cascadia Creamery’s Glacier Blue (above) remains among those cheeses made the traditional way, with milk at the temperature it comes from the animal. But the niche is shrinking.

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Tags raw-milk cheese, raw milk, Raw Milk Cheese Appreciation Day, unpasteurized milk
59 Comments

New Cheeses from Old Ways

April 9, 2019 janet@janetfletcher.com
Planet Cheese 80 _DSC8326.jpg

The most persistent defenders of raw-milk cheese are, in my view, the cheesemakers of Switzerland. “They see pasteurizing milk as a risk,” says Joe Salonia, a U.S. marketer of fine cheeses from Switzerland. “Why would you do that? Why would you hurt the most precious part of your milk?” With Raw-Milk Cheese Appreciation Day approaching (on April 20), I’ve been thinking about why it’s so critical to defend the right of cheesemakers to work with raw milk. Making the argument for me are the phenomenal cheeses from Gourmino, a Swiss marketing co-op that represents exclusively raw-milk cheeses. You don’t need to know the name Gourmino, but you do need to know its cheeses.

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In From: Switzerland, Milk: Cow Tags Gourmino, raw-milk cheese, Raw Milk Cheese Appreciation Day, Hornbacher, Emmentaler
8 Comments

These Cheeses Need You

April 10, 2018 janet@janetfletcher.com
Raw-milk beauty: Landaff

Raw-milk beauty: Landaff

When a friend needs your help, you show up, right? That’s how I feel about raw-milk cheese. If you believe cheesemakers should be allowed—even encouraged—to make cheese according to time-honored methods, then find a Raw Milk Cheese Appreciation Day event in your community and be there on Saturday, April 21.

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Tags Oldways Cheese Coalition, American Cheese Society, Carlos Yescas, raw-milk cheese, Raw Milk Cheese Appreciation Day, FDA and cheese
2 Comments

Raw Milk Manifesto

April 12, 2016 janet@janetfletcher.com
Always Raw: (clockwise from top) 5 Spoke Tumbleweed; Meadow Creek Grayson; Matos  St. George; Grafton Village 2-Year Cheddar

Always Raw: (clockwise from top) 5 Spoke Tumbleweed; Meadow Creek Grayson; Matos  St. George; Grafton Village 2-Year Cheddar

Aged cheeses made with raw milk are dwindling in number, in part because FDA scrutiny makes the future uncertain for cheesemakers who choose to work in this traditional way. Even so, some persist. I’ve asked several leading cheesemakers who work exclusively with raw milk to tell us why they bother.

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In From: U.S., Milk: Cow Tags raw milk cheese, FDA and cheese, Raw Milk Cheese Appreciation Day, Pleasant Ridge Reserve, Rush Creek Reserve, Cato Corner Farm, Consider Bardwell, Sweet Home Farm, Grafton Village, Grayson, 5 Spoke Creamery
6 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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