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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

Big Win for a Glorious Goat Cheese

October 4, 2022 janet@janetfletcher.com
Pennyroyal Farm's Boont Corners

I am overjoyed to see aged goat cheese getting more attention from America’s cheesemakers. Personally, I can’t work up much enthusiasm for another fresh, rindless chèvre—we have plenty of those—but a new firm, nutty goat cheese with a natural rind, made in the U.S.A., gives us more choice in a slender category. The blue ribbon-winning beauty pictured above isn’t new—it debuted maybe 10 years ago—but it’s tasting better than ever. And I am noticing a few more entries in this slim niche. Many people tell me they don’t like goat cheese, but in my experience, everybody likes this type.

Read more
In From: U.S., Milk: Goat, Milk: Mixed, Milk: Sheep Tags goat cheese, chèvre, aged goat cheese, chevre, Pennyroyal Farm, Anderson Valley, Navarro Vineyards, Firefly Farms, Andante Dairy, Goat Lady Dairy
8 Comments

Bathing Beauties

July 26, 2020 janet@janetfletcher.com
Planet Cheese 54 _DSC1608.jpg

Oil-packed herbed cheeses are lovely for summer salads. You’ve seen those jars and tubs in stores. But here’s a secret: you can make your own in five minutes for a lot less money. I bought a log of fresh goat cheese, sliced it into rounds, then packed the rounds in a jar with extra virgin olive oil and seasonings. Two weeks later, I warmed a couple of slices in the oven on a bed of garden vegetables. What a delicious summer lunch.

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In Milk: Goat, Milk: Sheep, From: Greece Tags goat cheese, goat cheese salad, summer salads, chevre, marinated cheese
6 Comments

Turning Point

April 4, 2017 janet@janetfletcher.com
Bob&Allison

Thirty-three years ago, two idealistic young people barely out of college joined forces to start a cheesemaking business. They scrounged up $2,000, borrowed twice that much and launched Vermont Butter & Cheese (now Vermont Creamery). Last week, Allison Hooper and Bob Reese—still partners and still friends—announced that they were turning the keys over to new owners:  Land O’Lakes, a vast international agricultural co-op with $13 billion in annual sales.

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In From: U.S., Milk: Goat Tags Vermont Creamery, Land O’Lakes, chevre, Allison Hooper
8 Comments

Now I’m Blushing

March 28, 2017 janet@janetfletcher.com
rose&cheese

Hooray for spring. Fresh green grass, fresh cheese and, best of all, fresh rosé. It’s not even April and here come the pink wines. Someone, take my wallet. The rosés I love, like Bodegas Muga, I stockpile and drink like water. I know I cook better with a glass of rosé, and my French improves, too. Tentez le coup. (Try it.) Put some pink wine in an ice bucket, slice a baguette and set out some olives. May I recommend a few cheeses with that?

Read more
In From: U.S., Milk: Cow, Milk: Goat Tags rosé, rose, rosado, Bodegas Muga, Spanish wine, fresh cheese, chevre, Andante Dairy
18 Comments

Back from the Brink

February 14, 2017 janet@janetfletcher.com
BleatingHeart-RedwoodHill

Redwood Hill Crottin, Redwood Hill Bucheret, Redwood Hill Terra…so long. Great to have known you. Rest in peace. Redwood Hill founder Jennifer Bice (above right) has made her last batch of California goat cheese.

After thirty years of production, Bice has decided to cease making the pioneering Sonoma County chèvres that helped launch this country’s artisan cheese movement. I’m sad but not too sad. Bice has taken some unusual steps to ensure that these cheeses will soon live again.

Read more
In Milk: Goat, From: U.S. Tags Jennifer Bice, Seana Doughty, Redwood Hill Farm, Bleating Heart Cheese, chevre
10 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
Design: Jennifer Barry Design | Props: Tangerine Prop Shop | © 2024 Janet Fletcher, All Rights Reserved