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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

Get Fresh with Me

March 19, 2019 janet@janetfletcher.com
Planet Cheese 35 WineInstituteCookbook_FavaBeanToast_                                65715.jpg

Spring. Not a moment too soon. I’m dreaming of fresh cheese and fava beans, those first-of-the-season moist favas that hardly need cooking. I slather the cheese on toast and spoon the warm favas on top. Herbs of choice. As long as favas are in season, this is the go-to app at my house. (Asparagus works, too). The recipe is from my beautiful new book, Wine Country Kitchen.

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In From: U.S., Milk: Goat, Milk: Cow, Milk: Sheep Tags Wine Country Kitchen, fresh cheese, ricotta, fromage blanc, cottage cheese, lebneh
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Planet Cheese Blog

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,
Victoria Pearson, Sara Remington and Meg Smith
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