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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

Shave This Cheese in Spring Salads

March 15, 2022 janet@janetfletcher.com
Ricotta Salata & Asparagus Salad

Topping my list of cheeses that deserve more love than they typically get: ricotta salata. With spring imminent and asparagus beckoning, this savory sheep cheese should be in your fridge. It’s so useful! I don’t snack on it—it’s not meant for that—but I do shave it in salads and grate it on pasta with spring vegetables or lamb. It loves asparagus, fava beans, peas, fennel, zucchini, beets. Basically, it’s ricotta with moisture removed so it will last longer.

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In From: Italy, Milk: Sheep Tags ricotta salata, ricotta, Saradinia, Sardinian cheese, spring salad, asparagus, asparagus salad, sheep cheese, pecorino, Sardinia
3 Comments

Cheese Meets Matzo

March 22, 2021 janet@janetfletcher.com
Planet Cheese 194 _DSC3960.jpg

The matzo brei I grew up with did not have cheese in it. Just eggs, soaked matzo, salt and pepper. That was my mother’s way, and she wasn’t inclined to experiment. But I’m in charge now. At my house, matzo brei can have green onions and asparagus, and it most definitely can have cheese.

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In From: U.S., Milk: Cow Tags Passover, Passover recipes, matzo recipes, matzo brei, matzo brei with cheese, asparagus, asparagus recipes, tariffs, cheese tariffs, imported cheese
12 Comments

Feta Dresses for Spring

March 9, 2021 janet@janetfletcher.com
Planet Cheese 173 _DSC3356.jpg

Nobody’s a bigger feta fan than I am, but I’m getting a little tired of that baked pasta/tomato/feta recipe that won’t go away. Especially because it’s not tomato season. Now’s the time to be pairing feta with artichokes, asparagus, leeks, beets, radishes, green garlic…all the tender spring crops that are at their peak right now. Although I can’t go back to my favorite Greek restaurant quite yet, I can make the restaurant’s sublime roasted asparagus with feta. And so can you.

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In Milk: Goat, Milk: Sheep, From: Greece Tags asparagus, roasted asparagus, feta cheese, Greek food, spring vegetables, Kokkari
7 Comments

Asparagus Hearts Cheese

March 20, 2018 janet@janetfletcher.com
Planet Cheese 20 _DSC3655.jpg

Spring + asparagus = ricotta. That’s just the way my mind works. But then, ricotta is often the right answer at my house. I eat it plain, drizzled with honey, dolloped on pasta and baked into cheesecake. And this spring, I have a new way to use it, courtesy of Napa cooking teacher Julie Logue-Riordan. With thick asparagus, a sharp vegetable peeler and some top-notch ricotta, you can wow your Easter guests. And if you like the recipe (as much as I do, the dish could be your go-to salad as long as the asparagus season lasts.

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In Milk: Cow, Milk: Sheep, From: U.S. Tags ricotta, asparagus, spring salad, Cooking with Julie, Calabro, Bellwether Farms
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,
Victoria Pearson, Sara Remington and Meg Smith
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