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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
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    • Autumn
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As Gouda as It Gets

July 20, 2021 janet@janetfletcher.com

If you’re a Gouda fan, add this crystalline beauty to your must-try list. Produced by an Amish couple in upstate New York with the milk from their 200-acre farm, it has everything I want in aged Gouda: a seductive toffee and pineapple aroma, a creamy interior dotted with crunchy bits and a deep, salted-caramel flavor. Some Goudas are so cloying that one bite is enough, but this cheese I couldn’t stop nibbling.

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In From: U.S., Milk: Cow Tags Gouda, aged Gouda, New York cheese, Amish cheese, Amish dairy farm, farmstead cheese
15 Comments

When a Cheese Dies

February 2, 2021 janet@janetfletcher.com
Planet Cheese 118 LANDAFF.jpg

“No more Landaff” is not a phrase I wanted to read this year, or ever. I loved this cheese. But New Hampshire’s Landaff Creamery is closing, and its signature cheese—Landaff—will soon live only in memory. It makes me sad to lose a farmstead producer and to realize how quickly and quietly a unique cheese like Landaff can essentially go extinct. You might want to snap up a wedge while you can; you’ll find a mail-order source in my post.

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In From: U.S., Milk: Cow Tags Landaff Creamery, New England cheese, New Hampshire cheese, raw-milk cheese, farmstead cheese, Cellars at Jasper Hill
2 Comments

Trouble in Paradise

March 31, 2020 janet@janetfletcher.com
Sarah Marcus photo (right): Christine Hyatt

Sarah Marcus photo (right): Christine Hyatt

How quickly cheesemakers’ livelihoods can crater, especially when they make mostly perishable cheeses or care for animals that have to be milked twice a day. What are you supposed to do with that milk when nobody’s buying your cheese? I checked in with two West Coast cheesemakers I greatly admire to see how they’re faring in this crisis and how they plan to climb out of the pit. Because they will.

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In From: U.S. Tags Oregon cheese, California cheese, goat cheese, coronavirus and cheese, farmstead cheese, Pennyroyal Farm, Briar Rose Creamery, Anderson Valley
14 Comments

Lightning Strikes Twice

August 1, 2017 janet@janetfletcher.com

Really, what are the chances? Two thousand cheeses in a competition and the Best of Show is a repeater? But that was the case in Denver last weekend when the American Cheese Society judges, tasting blind and scoring independently, awarded top honors to the same cheese that prevailed in 2014. I was among this year’s group of judges so I know the winner was worthy. But I tasted several other newcomers that impressed me almost as much.

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In From: U.S., Milk: Cow, Milk: Goat, Milk: Mixed, Milk: Sheep Tags Vermont cheese, Spring Brook Farm, Tarentaise, raw milk cheese, farmstead cheese, American Cheese Society, Prodigal Farm, Briar Rose Creamery, Tucker Family Farm, Arethusa Farm
4 Comments

Wine Family's Awesome Cheeses

July 12, 2016 janet@janetfletcher.com
Mostly goat: Velvet Sister

Mostly goat: Velvet Sister

Nothing makes cheese taste better than seeing the place where it’s made. Alas, most American creameries don’t welcome visitors. Sanitation is the main issue, and few small producers have the staff for tours. But in California’s scenic Anderson Valley, Pennyroyal Farmstead Cheese is charting a different course. In March, the three-year-old Boonville creamery opened a tasting room and began offering tours. From anywhere, it’s worth the journey.

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In From: U.S., Milk: Goat, Milk: Sheep Tags Anderson Valley, Pennyroyal Farm, Boonville, Navarro Vineyards, farmstead cheese, raw-milk goat cheese
9 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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