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1 week ago | 
culturecheesemag.com | Janet Fletcher
| Whipped Feta Spread with Roasted Red Peppers and ScallionsThe spicy Greek Feta dip, htipiti, usually comes with the ingredients already mixed together, but this “deconstructed” version, originally served at Apiri Greek Eatery in Heraklion, Crete, is just as delicious. Serve with crusty bread or pita, cucumber spears, and kalamata olives.
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1 week ago | 
culturecheesemag.com | Janet Fletcher
Going to Greece? Don’t miss these cheesy dishes. On vacation in Greece last spring, I figured I would consume more than a few Greek salads. I had to feed my Feta addiction, after all. What surprised me was that most of those lovely, crunchy Greek salads I devoured didn’t include Feta at all. On the three islands I visited—Crete, Naxos, and Sifnos—Feta had a competitor. I’ve visited Greece multiple times, but this trip held so many cheesy surprises.
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1 week ago | 
culturecheesemag.com | Janet Fletcher
| Zucchini Carpaccio with Feta, Pine Nuts, and MintI had this dish at Omega3, a beachfront taverna in Platys Gialos, Sifnos, where it comes with a complimentary view of the Aegean. You can lay the zucchini slices flat on a platter rather than rolling them; the presentation isn’t quite as dramatic but the flavor is the same.
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Jul 16, 2024 | 
perishablenews.com | Michele Hurtado |Janet Fletcher
Is your cheese case signage as effective as it could be? When you’re too busy to engage with every customer, or when your counter is understaffed, are those cards that identify your offerings working as a silent salesforce? That’s how one prominent cheesemonger thinks about his carefully crafted signs, an indication of the important job he believes they do.
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Nov 6, 2023 | 
supermarketperimeter.com | Janet Fletcher
For cheese merchants, getting customers to leave the shop with more than just cheese can mean the difference between red ink and black. A pint of olives, some premium crackers, a slice of quince paste to go with Manchego—these are the add-on purchases, often impulse buys, that can result from clever cross-merchandising. If you’d like to do a better job of cross-merchandising with cheese, follow these 10 top tips. 1. Know your products and be passionate about themExcitement is contagious.
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Nov 6, 2023 | 
epicurious.com | Amelia Rampe |Andrew Rea |Janet Fletcher |Zaynab Issa
This recipe celebrates all that fennel has to offer in a weeknight pasta that comes together in less than an hour. Thinly sliced fennel is slowly cooked down with onion and garlic, yielding a caramelized, jammy mixture. Anchovies and Parmesan bring savory balance, while lemon zest and juice contribute brightness. Garnishing with the fronds lends fresh fennel flavor to every bite. There are plenty of ways to customize this dish to your own palate. Don't like anchovies? No worries-skip them.
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Nov 1, 2023 | 
napavalleyinsider.com | Janet Fletcher
Although I am someone who considers cheese an essential food group, I am happy with the simplest of cheese boards. A single well-made cheese in prime condition, with sturdy bread and good wine, makes a totally satisfying cheese course in my view. Many years ago, my husband’s boss invited us over for dinner. While he stood at the stove cooking pasta, we guests sipped Champagne and nibbled on nuggets of Parmigiano Reggiano. This bare-bones, elegant appetizer made an impression. Less is more.
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Sep 13, 2023 | 
epicurious.com | Kendra Vaculin |Zaynab Issa |Janet Fletcher |Frankie Gaw
Citrus and fennel make a great pair; the former's brightness and and latter's subtle anise notes play nicely together in salads, sauces, and an inspiring scallop crudo at LaRina in Brooklyn, the creative impetus for this dish. Here, this dynamic duo teams up to flavor a pan of tiny pasta with seared scallops and lots of butter. While the lemon slices (which go soft in the sauce) can be cut by hand, then fennel is best when paper-thin. This is the place for a mandoline if you have one.
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Sep 8, 2023 | 
epicurious.com | Claudia Fleming |Janet Fletcher |Zaynab Issa |Claire Saffitz
You can make this ricotta tart with easy-to-find cow's milk ricotta, or you can use small-batch sheep's milk ricotta, which tastes even better. Just remember, if the cheese is watery, you need to drain it in a cheesecloth-lined sieve set over a bowl until it is no longer releasing liquid. I add orange zest and fennel seeds to my filling, a nod to favorite Sicilian flavors. I reinforce the effect by adding a little Pernod to my cherries when I roast them, then a bit more just before serving.
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Mar 21, 2023 | 
bonappetit.com | Janet Fletcher
