Fine cheeses are like fine wines. Producing and aging them properly is
both an art and a science. From cave-aging to the use of raw milk,
watch Dr. Catherine Donnelly, co-director of the Vermont Institute
for Artisan Cheeses, describe the microbial world of cheese.

Listeria and Salmonella are just a couple of the pathogens that pose a
risk to cheese consumers. In this episode of MicrobeWorld Video, Dr.
Donnelly explains how these risks are mitigated through strict
processing guidelines, why these safeguards make cheese one of the
safest commodities today, and how beneficial organisms contribute to
the cheese making process. In addition, Erica Sanford from Cowgirl
Creamery with the help of Carolyn Wentz from Everona Dairy walk us
through the steps of artisan cheese production.

For more information about cheese making and cheese safety please
visit the Vermont Institute for Artisan Cheeses. If you would like to
try some of the cheeses featured in this episode order them online
from and Bon Appétit!

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