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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

Pecorino & Favas Last Call

June 1, 2021 janet@janetfletcher.com
Planet Cheese 85 _DSC4270.jpg

Fava bean season is winding down where I live. Time to make one of my favorite salads before the beans vanish. Favas and sheep cheese, sweet and salty, in the soft folds of butter lettuce. A sharp shallot vinaigrette brings it all together. Choose a sheep’s milk cheese you can shave with a plane. If it has peppercorns in it (like Bellwether Farms’ Pepato), so much the better.

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Tags fava beans, butter lettuce, spring salads, pecorino, cheese course, vinaigrette
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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
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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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