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"Microbes After Hours" videos 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. Alternate File Types