Narsai David: Janet Fletcher's Planet Cheese Explores A World Of Mouthwatering Maturation

SAN FRANCISCO (KCBS) — Janet Fletcher's Planet Cheese is one of the most informative newsletters I've ever received—certainly one of most informative ones I'm currently subscribed to.

In her weekly review, Fletcher writes about the different cheese products, places where they are made along with news and views about the cheese industry.

This week's edition is titled "Made In Marin" and it's about a small cheese company—how they started, what they are doing—and describes their specific cheeses.

There is a Liwa; a tangy, fresh goat cheese that's released just after three days; Kenne, it's identical to the Liwa but it's matured the creamery for three weeks; Assa, a 3-4 pound goat cheese wheel-there is photo of it and it describes how it is washed with brine during its three-month maturation and then Chardonnay is added to the final washings; and finally there is Atika, a blend of sheep and goat milk in approximately equal parts.

Week after week, Fletcher finds cheese from all over world. There is lots of good information, ideas, occasional recipes, referrals to tastings and other things going on in the industry.

I'm really impressed Planet Cheese. You can click here to sign up for the newsletter.

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades. You can hear him Saturdays at 10:53 a.m., 12:53 p.m. and 4:53 p.m., and at 2:53 a.m. Sunday on KCBS All News 740AM and 106.9FM.