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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

Superstar Cheeses of 2018

December 18, 2018 janet@janetfletcher.com
Planet Cheese 66 _DSC7223.jpg

Every week, merchants restock their counters with the cheeses they think you want. And then You the People get to choose. Often, you’re predictable (you do love those triple-creams), but sometimes you surprise retailers with your willingness to embrace the new. I’ve been showcasing my discoveries all year in Planet Cheese so thought I would ask some leading merchants what you have liked best. From coast to coast, here are some of your favorites, the breakout stars of 2018. Great choices, People!

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In From: U.S., From: France, From: Italy, Milk: Cow, Milk: Sheep Tags Capriole, Carles, Roquefort, Beillevaire, Ossau-Iraty, Jasper Hill Farm, Cowgirl Creamery, cottage cheese, Salers, Beaufort, Redhead Creamery, Carles Roquefort, Prairie Breeze, Dream Weaver, Central Coast Creamery, Maison de la Truffe, Alp Blossom, Grazin Girl
2 Comments

Vintage Cheese

February 21, 2017 janet@janetfletcher.com
Meg Smith Photography

Meg Smith Photography

My high-school French teacher introduced me to Roquefort, and I remember that she served it with butter. Purists will wince but the butter softened the bite, and it helped my teenage palate enjoy the experience. I still think it’s a good trick for a blue that’s too strong. But you won’t want butter with Bleu 1924. This luscious new French blue tastes like it has butter in it.

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In From: France, Milk: Cow, Milk: Sheep, Milk: Mixed Tags Roquefort, Stilton, Hervé Mons, Auvergne, blue cheese, appellation d’origine, affinage, affineur, Francois Kerautret
12 Comments

So Long, Roquefort? →

August 27, 2014 Douglas Fletcher

Have you heard about all those people getting sick from eating Roquefort, raw-milk Morbier and raw-milk Tomme de Savoie? I haven’t either because it hasn’t happened. And the FDA is going to make sure that it doesn’t.

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Tags Planet Cheese, Janet Fletcher, Roquefort, Morbier, Tomme de Savoie, FDA and cheese, Beillevaire, Uplands Cheese, Rush Creek Reserve
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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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