For this rotating collection, I have selected a few articles—most of them written by me—that I hope will be of broad interest. Please check back often for updates.
Why Cheese is My Wheelhouse
From Wine Country This Month, February 2023
Writer Laura Ness interviews me about — what else? — cheese: my favorites, what’s underrated and what to pair with special-occasion Cabernet Sauvignon.
Take a World Cheese Tour with Janet Fletcher
From Napa Valley Life, Spring 2023
This lifestyle magazine explores the origins of my cheese obsession and showcases my annual World Cheese Tour tastings in Napa Valley.
Yogurt Master Class
From Sunset, May 2015
Sunset editor Elaine Johnson visits my Napa kitchen to learn how to make yogurt from scratch.
Mexico City: One Day, One Place
From SFGate, January 2016
Now a culinary capital, Mexico City deserves a week or two at least. But if you have only one day, here’s how to spend it.
Tasting with Nicasio Valley Cheese and
Blackbird Vineyards
From Blackbird YouTube channel, July 2020
Listen in to this chat with Nicasio Valley Cheese co-owner Rick Lafranchi and Blackbird Vineyards winemaker Aaron Pott.
Top Cheese Shops of Napa Valley
Rooted in Napa Valley
From SFGate, January 2016
It took a while for Napa to grow on me, but now I’m as happily rooted here as the grapevines. Here’s why.
At Home With Doug and Janet Fletcher
From Wine Spectator, June 30, 2015
Good wine, a garden and a big kitchen to play in. That’s life in a nutshell around here.
Getting Cheesy
Santa Rosa Press Democrat, January 2016
Caterers say more couples are requesting a cheese course at their wedding feast. Here are a few tips on how to make it memorable.
Only in Corsica
From Culture, Spring 2013
This rugged French island offers landscapes and flavors you won’t find anywhere else.
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Pecorino Paradox
From Culture, Spring 2015
Bypass Sardinia's coastal resorts to find the soul of this scenic island: rustic sheep’s milk cheeses, charming country inns and seafood to dream about.
Betting on Bufala
From Culture, Spring 2011
Water buffalo milk makes Italy’s best mozzarella. And now two brothers are using the rich bufala milk for a range of inspired cheeses.
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Sheep's Milk Cheese
Speciality Food Magazine
Up from nothing, domestic sheep’s-milk cheese is finally gaining traction. This feature examines the trend and highlights some of the best.
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The Shepherd’s Way
From Saveur, August/September 2008
In rural Calabria, shepherds still make ricotta the traditional way. Learn how one shepherd does it, then make your own version. A primer with recipes.
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Wine & Cheese with Sara Moulton
Napa Valley
With celebrity TV chef Sara Moulton, I guide you through some do's and dont's when entertaining with wine and cheese.
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