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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

Peaches, Pistachios and Cheese, Oh My!

August 16, 2022 janet@janetfletcher.com
Planet Cheese - Peach Conserve

It’s peach week in Napa Valley. My husband and I were struggling to keep up with the fruit from our own tree when a friend gave me some of hers. I was feeling a bit desperate about all our softening peaches when I saw this glistening conserve in my Facebook feed. The woman who posted it, an acquaintance who has attended my cheese classes, said she made it to go with cheese. Bingo. She sent the recipe, I made it immediately and now I’m eating the conserve straight from the jar. What a super companion for fresh chèvre or aged goat cheese (that’s Stepladder Creamery Ventana in the image), Cheddar, Gouda or blue cheese. In fact, if there’s a cheese this divine conserve won’t complement, I can’t think of it.

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In From: U.S. Tags peaches, peach recipes, peach conserve, peach preserves, peach chutney, cheese pairing, cheese condiments, cheese board, pistachios, peach jam
10 Comments

What Goes with Cheese?

October 6, 2020 janet@janetfletcher.com
Autumn duo: Jasper Hill Farm Whitney with apple chutney

Autumn duo: Jasper Hill Farm Whitney with apple chutney

Americans didn’t pioneer the practice of pairing cheese with condiments, but we have certainly embraced it. When I teach cheese-appreciation classes, I can count on being asked, “What should I pair with this cheese?” I’m Old School and believe that good cheese is perfectly complete by itself, yet the condiments keep coming and I have to admit that they make a cheese platter more beautiful and, to some, more enticing. While sampling some new American-made mostarda, I flashed back to some of my earliest experiences with the cheese course, as a 22-year-old in France, where I encountered some firm “do’s and don’ts” about the plâteau de fromages.

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In From: U.S., Milk: Cow Tags cheese board, cheese pairing, French cheese, cheese course, cheese accompaniments, cheese condiments, Primo Specialty Foods, mostarda
12 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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