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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

Not Done with Burrata

September 19, 2023 janet@janetfletcher.com

Photo: Mari Havens

The tomatoes are winding down in my garden (except for the never-say-die Sungolds). The calendar says summer is ending, yet I still haven’t had my fill of tomatoes with burrata. Or Greek rusks with tomato, capers and feta. Or fried green tomatoes with mozzarella. Or braised peppers, tomatoes and onions with baked goat cheese. Or tomato, watermelon and feta salad. If you feel the same, seize the moment and grab these tomato-centric recipes.

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Tags tomatoes and cheese, farm to table cooking, garden to table cooking, Caprese salad, insalata caprese, burrata, dakos
8 Comments

Risotto Meets Burrata

July 13, 2021 janet@janetfletcher.com
Planet Cheese 53 _DSC3637.jpg

I have been making zucchini risotto forever but had never thought to plop a piece of burrata on top until I saw such a dish on Principato di Lucedio’s Instagram. This historic farm in Piemonte grows fabulous Carnaroli rice—I visited years ago—so the Lucedio Instagram is a rich source of risotto ideas. The zucchini risotto was photographed at Balin a restaurant near the farm, and the chef used stracciatella, not burrata. But stracciatella is the creamy filling inside burrata, and burrata is easier to find. It’s zucchini season. It’s cherry tomato season. What are you waiting for?

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In From: Italy, Milk: Water Buffalo Tags risotto, stracciatella, Principato di Lucedio, carnaroli, zucchini, roasted tomatoes, Ristorante da Balin, Piemonte, zucchini risotto, burrata
Comment

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

Baby Burrata Takes the Stage

August 3, 2020 janet@janetfletcher.com
Planet Cheese 58 _DSC1723.jpg

I’m loving the new Gioia mini burrata. At four ounces—half the usual size—it’s just right for two, and that’s all the people I get to cook for these days. A whole burrata is a commitment. Once you cut into that oozy interior, you have to finish it.

A Napa Valley winery chef turned me on to the combination of burrata, tomatoes and peaches. I’d been seeing versions of this salad online, but his rendition has some appealing refinements.

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In From: U.S., Milk: Cow Tags burrata, Gioia cheese, Italian cheese, insalata caprese, Di Stefano cheese, B Cellars
4 Comments

Blockbuster Cheese

August 28, 2018 janet@janetfletcher.com
Planet Cheese 198 _DSC5529.jpg

You’re not imagining it. Burrata is everywhere.  A cheese that almost nobody knew 20 years ago (even in Italy) is now summer’s blockbuster. Retailers struggle to keep it in stock, and chefs have taken it well beyond the predictable insalata caprese. What else can you do with this dreamy dairy queen?

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In From: Italy, Milk: Cow, Milk: Water Buffalo Tags burrata, Market Hall Foods, Della Fattoria, insalata caprese, Nancy Harmon Jenkins, Puglia
4 Comments

Summer’s Celebrity

September 6, 2016 janet@janetfletcher.com
FriedGreenTomatoes&Burrata

Move over, mozzarella. Burrata—a cheese that most Americans had never heard of a decade ago—is summer’s breakout star. I know that from restaurant menus, from observing grocery carts and from these stats from Di Stefano Cheese, the Southern California burrata producer whose product I adore:

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In From: U.S., Milk: Cow Tags Mozzarella, burrata, Di Stefano, Gioia, Puglia, Nancy Silverton, A-16, Sarah Scott
2 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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