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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

Right Place, Right Time

February 4, 2020 janet@janetfletcher.com
Planet Cheese 63 _DSC0613.jpg

If a truffled triple-cream cheese sounds like the right thing for Valentine’s Day, keep reading. I’m going to help you make one. Whether you use fresh black truffle (best) or truffle paste (second best), the result will make you a hero. The cheese pictured here was an impromptu gift from Ken Frank, chef-owner of La Toque in Napa—talk about being in the right place at the right time—and later the chef shared a video of how he made it.

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In From: U.S., Milk: Cow Tags triple-cream cheese, truffled cheese, black truffles, truffles and cheese, Valentine’s Day cheese, Mt. Tam, Brillat-Savarin cheese, Ken Frank, La Toque
2 Comments

Ultimate Holiday Cheeses

December 3, 2019 janet@janetfletcher.com
Planet Cheese 15 IMG_1343.jpg

Want to guess which of these beauties was the hands-down favorite in my recent class on holiday cheeses? The top vote-getter didn’t surprise me, although (lovely as it was) I didn’t vote for it. I selected most of these cheeses because they’re only or primarily available now, during the run-up to the holidays; others made the cut because they are party-worthy for other reasons. People expect Cheddar and Stilton on a holiday buffet. Shake things up with one or more of these showstoppers.

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Tags Stilton, Stichelton, triple-cream cheese, Camembert, Landmark Creamery, Rodolph le Meunier, Betty Koster, L’Amuse, Brabander, Black Betty, Schnebelhorn, Swiss cheese, Wisconsin cheese, French cheese, Rush Creek Reserve
2 Comments

How Rich Can Cheese Be?

July 24, 2018 janet@janetfletcher.com
Planet Cheese 131 _DSC5136.jpg

Triple-cream cheeses are the industry’s gateway drug. Who isn’t seduced by all that buttery goodness? Cowgirl Creamery’s Mt. Tam, Brillat-Savarin, Explorateur—these luscious creations take cheese to the limits of richness. Pass the walnut bread. But now the triple-cream niche has a new challenger for the butterfat crown. Are you ready for quintuple-cream cheese?

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In From: U.S., Milk: Cow Tags Deer Creek Blue Jay, Wisconsin cheese, blue cheese, triple-cream cheese
21 Comments

Is It Ripe Yet?

May 24, 2017 janet@janetfletcher.com
Bianchina

When is a cheese ripe? I thought I understood that adjective—or at least what it means to me—until a student in a cheese class asked me to explain it. He knew what a ripe banana was, but he’d never associated the word with cheese. That got me thinking. How come I never describe Cheddar as ripe? What about this luscious Nicolau Farms Bianchina (above)? Is it ripe yet? I had to ask the cheesemaker.

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In From: U.S., Milk: Cow, Milk: Goat Tags triple-cream cheese, Nicolau Farms, Bianchina, ripe cheese, ripeness
7 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