MWV Episode 28 - Cheese and Microbes

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 Donnelley, 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 www.cowgirlcreamery.com and www.everonadairy.com. Bon AppÃtit!