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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

With Spring Asparagus, Bring on the Cheese

March 31, 2025 janet@janetfletcher.com
Asparagus Recipes

At my house, we enjoy the year’s first asparagus with nothing but olive oil and salt. I like the Goldilocks spears—not too thick, not too thin—and I eat them with my fingers. But after a couple of these keep-it-simple encounters, I’m ready to change it up and, naturally, cheese is my go-to.

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Tags asparagus recipes, frittata, asparagus frittata, vegetable frittata, roasted asparagus, matzo brei, burrata, bruschetta
4 Comments

Burrata Grand Slam

April 19, 2021 janet@janetfletcher.com
© Meg Smith Photography

© Meg Smith Photography

It’s a good thing the Clif Family’s Bruschetteria is not closer to my house or I would have to hit the rowing machine even harder. Anything served on oil-rubbed garlic toast is already a home run. If burrata’s involved, that’s a grand slam. In spring, Bruschetteria chef John McConnell tops the burrata with peas and tender roasted broccoli florets, stems and leaves. I can’t imagine a more tempting lunch or antipasto with a glass of rosé.

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In Milk: Water Buffalo Tags bruschetta, Bruschetteria, rosé, Clif Family, burrata, cheese toast, roasted vegetables, broccoli, toast
Comment

Move Over, Avocado Toast

September 1, 2020 janet@janetfletcher.com
Planet Cheese 106 _DSC1988.jpg

This is fig week in Napa Valley, where I live. Seems like everyone’s backyard crop matures at once. Ripe figs wait for no one. Use ’em or lose ’em. Poking around online for inspiration, I stumbled on an appealing Greek recipe that I would be making for dinner guests if only we could have dinner guests. Oh, well. More for me. Roasted figs, feta, honey, thyme, lemon, sesame seeds—plus my secret ingredient. Soooo good.

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In Milk: Sheep, From: Greece Tags figs, feta, toast, bruschetta, ouzo, appetizers, hors d’oeuvre, mezze, meze, Greek food, Pastis, Pernod
6 Comments

Happier Happy Hours

May 11, 2020 janet@janetfletcher.com
Planet Cheese 33 _DSC1218.jpg

Are you doing as many virtual Happy Hours as I am? I’m enjoying how easy it is to “meet” friends for a drink, but the bar menu is pitiful. My husband and I hoarded pistachios when this madness got started, but I’m getting a little bored with them. Knowing how desperate our cheesemakers are to sell their fresh cheeses, I decided to challenge myself to make some bar bites with ingredients on hand. I did have to purchase the cheese, but all the toppings were foraged from the fridge, garden and pantry. You can do this.

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In From: U.S. Tags American cheese, fresh cheese, happy hour, bruschetta, crostini, toast, Nicasio Valley, Cheese O’Clock, Laura Werlin
4 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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